Lemon Chicken Pasta With Broccoli & Peppers

• 12 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 teaspoons olive oil
• 1 12 tablespoons all-purpose flour
• 1 cup lemon & herb chicken gravy
• 1 cup reduced-sodium chicken broth
• 4 cups cooked broccoli
• 2 cups cubed, cooked chicken
• 12 lb gemelli pasta or 12 lb fusilli or 12 lb rotini pasta, uncooked
• salt and pepper

1. In a large saucepan, saute 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender.
2. Stir in 1 1/2 tablespoons all-purpose flour.
3. Cook for 1 minute.
4. Add 1 cup leftover gravy and 1 cup reduced-sodium chicken broth.
5. Cook, stirring, until sauce is bubbling and lightly thickened.
6. Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through.
7. Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al dente, 8 to 10 minutes.
8. Drain and toss with chicken mixture.
9. Season with salt and pepper to taste.

onion, red bell pepper, olive oil, flour, lemon herb chicken gravy, chicken broth, broccoli, chicken, gemelli pasta, salt

Taken from www.food.com/recipe/lemon-chicken-pasta-with-broccoli-peppers-22667 (may not work)