Ingredients
2
tablespoons butter
1
to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
1
cup diced yellow bell pepper (about 1 large)
1/2
cup sliced green onion whites
1/2
teaspoon pepper
1/4
teaspoon salt
1
carton (32 oz) Progresso™ chicken broth
1
cup heavy whipping cream
12
oz uncooked rotini pasta (3 3/4 cups)
1
cup frozen sweet peas
2
cups shredded sharp Cheddar cheese (8 oz)
1/4
cup sliced green onion greens
Preparation
In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.
