Spicy Chicken Pepper Pasta

• 2 Tbsp. oil
• 3/4 lb. boneless skinless chicken breasts, cut into thin strips
• 3 cloves garlic, minced
• 1 each carrot, onion, red and yellow bell pepper, thinly sliced Target 2 lb For $3.00 thru 02/06
• 1 can (19 fl oz/540 mL) pasta-style stewed tomatoes, undrained
• 1/4 tsp. crushed red pepper
• 1/2 lb. (225 g) linguine
• 1/3 cup Kraft 100% Parmesan Grated Cheese, divided

1. Heat oil in large frypan on medium-high heat.
2. Add chicken and garlic; cook 4 to 5 min.
3. or until chicken is cooked through, stirring frequently.
4. Add carrots, onion, bell peppers, tomatoes and crushed red pepper; stir.
5. Bring to boil.
6. Reduce heat to medium-low; simmer 8 to 10 min.
7. or until vegetables are crisp-tender.
8. Meanwhile, bring a large pot of water to boil.
9. Add pasta and cook until tender.
10. Stir half of the cheese into sauce; spoon over drained pasta.
11. Top with remaining cheese.
12. Sprinkle with additional crushed red pepper, if desired.

oil, boneless skinless chicken breasts, garlic, carrot, red pepper, linguine

Taken from www.kraftrecipes.com/recipes/spicy-chicken-pepper-pasta-86381.aspx (may not work)