Pepper Chicken Pasta

• 8 ounces (2 1/2 cups) uncooked dried rotini (corkscrew or pasta twists)
• 1 tablespoon Land O Lakes Butter
• 1 pound boneless skinless chicken breast tenders*
• 1 medium yellow bell pepper, cut into thin strips
• 2 teaspoons finely chopped fresh garlic
• 2 cups garden-style pasta sauce
• 3 (3/4-ounce) slices Land O Lakes Deli Provolone Cheese, coarsely chopped

1. Cook rotini according to package directions.
2. Drain; keep warm.
3. Melt butter in 12-inch nonstick skillet; add chicken.
4. Cook over medium-high heat, turning occasionally, 3-5 minutes or until golden brown on all sides.
5. Add peppers and garlic; continue cooking 2-4 minutes or until peppers are crisply tender.
6. Stir in pasta sauce; continue cooking 1-2 minutes or until heated through.
7. Serve over warm rotini.
8. Sprinkle with cheese.
9. *Substitute 1 pound boneless skinless chicken breast halves, cut into strips.

rotini, butter, chicken breast tenders, yellow bell pepper, fresh garlic, gardenstyle pasta sauce, provolone cheese

Taken from www.landolakes.com/recipe/2712/pepper-chicken-pasta (may not work)