Ingredients
1 1/2
cups uncooked cavatappi pasta (5 ounces)
3/4
cup boiling water
1/2
cup julienne strips sun-dried tomatoes (not oil-packed)
1
pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4
teaspoon garlic pepper
1/4
teaspoon salt
2
cups frozen baby bean and carrot blend (from 1-pound bag)
1/4
cup chopped fresh parsley
1/4
cup shredded Asiago cheese (1 ounce)
Preparation
Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.
