Gluten Free Chicken & Pepper Pasta

• 1 bag Tinkyada Tube Rice Pasta (16 Ounce Bag)
• 1/2 cups Good Seasons Italian Dressing
• 1 pound Chicken Tenderloins
• 1/2 bags Frozen Peppers And Onions (12-16 Ounce Bag)
• 2 cubes Chicken Bouillon
• 2 cups Water
• 1 Tablespoon Cornstarch
• 1 cup Light Cream

1. Cook Tinkyada Rice Pasta according to package.
2. (Note: I only eat Tinkyada Pasta because it tastes EXACTLY like regular pasta.
3. I have tricked my mom on more than one occasion).
4. Pour the dressing into a large saute pan.
5. Use some kitchen sheers to cut chicken into small cubes.
6. Pour in the frozen peppers and onions.
7. Cook over Med-High heat until chicken is no longer pink.
8. Dilute 2-3 bouillon cubes in 2-3 cups of warm water.
9. Add to saute pan (into the chicken and peppers mixture).
10. Now, dilute cornstarch with a little bit of cold water.
11. Pour into pan.
12. Stir to thicken.
13. Add more cornstarch if you want it thicker.
14. Add light cream.
15. Stir and simmer a few minutes longer.
16. When pasta is cooked, dump it into the saute pan.
17. Stir.
18. Enjoy!

tinkyada, italian dressing, chicken, peppers, chicken bouillon, water, cornstarch, light cream

Taken from tastykitchen.com/recipes/main-courses/gluten-free-chicken-pepper-pasta/ (may not work)