An old one I found buried in my recipe file – apparently filched from an ancient Kraft magazine. It’s not necessarily something I’d make for company – but it was quick and easy – and the family enjoyed it. It made enough for all of us with leftovers for another fast meal.
Ingredients:
1 lb boneless, skinless chicken breasts (I used four) – cut into bite-sized pieces
1 medium green pepper, sliced
1 small onion, sliced
1 1/2 cup water
2 cups rotini pasta, uncooked
1 jar (680mL) tomato sauce
1 cup mozzarella cheese, shredded
Spray a large frying pan with cooking spray. Add chicken; cook and stir on medium-high heat for about five minutes. Add the pepper and onion and continue to cook and stir for an additional five minutes (or until chicken is cooked through).
Add 1 1/2 cups of water and bring to a boil. Then reduce the heat to medium-low, stir in the pasta and cover (make sure the pasta is pressed down deep within the liquid before covering the pan). Simmer for 15 minutes or until pasta is tender.
Stir in pasta sauce and sprinkle with cheese. Then cover and reduce the heat to low. Continue cooking five more minutes or until cheese is melted and the mixture is heated through.