Wagon Wheel 'N Chicken Skillet

• 1 1/4 cups uncooked dried wagon wheel pasta
• 3 tablespoons Land O Lakes Butter
• 1 medium (1 1/2 cups) zucchini, sliced 1/4-inch
• 1 small (1/2 cup) red bell pepper, cut into 1/2-inch pieces
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 3/4 pound boneless skinless chicken breasts, cut into 3x1/2-inch strips
• 1 1/2 tablespoons taco seasoning mix
• 3/4 cup milk
• 6 ounces (1 1/2 cups ) Cheddar cheese, cubed 1/2-inch
• Sour cream, if desired

1. Cook pasta according to package directions.
2. Drain.
3. Keep warm.
4. Melt butter in 10-inch skillet until sizzling; stir in zucchini, red pepper, onion and garlic.
5. Cook over medium-high heat 2-3 minutes or until onion is softened.
6. Remove zucchini mixture from skillet with slotted spoon; set aside.
7. Reserve butter in skillet.
8. Toss chicken strips with taco seasoning in bowl.
9. Add chicken to same skillet.
10. Continue cooking, stirring occasionally, 5-7 minutes or until chicken is lightly browned and no longer pink.
11. Add zucchini mixture and milk to chicken.
12. Reduce heat to medium.
13. Cook 2-3 minutes or until heated through.
14. Remove from heat.
15. Add cooked pasta and cheese.
16. Serve immediately with sour cream, if desired.

wagon wheel pasta, butter, zucchini, red bell pepper, onion, fresh garlic, chicken breasts, taco, milk, cheddar cheese, sour cream

Taken from www.landolakes.com/recipe/146/wagon-wheel-n-chicken-skillet (may not work)