Total Time
Prep 15 mins
Cook 20 mins

This is an easy stir-fry that combines chicken, pasta, veggies and pasta sauce, I tried it one evening and it was a big hit with my family. I found it in Taste of Home's June 2003 Light and Tasty magazine and it was created by Janeen Longfellow of Wolcotville Ind. I hope you try this for your family as a nice change of pace and enjoy it.

Ingredients Nutrition


  1. Cook pasta according to package instructions and drain.
  2. In a large fry pan or wok, stir-fry chicken, peppers, onion, and garlic in oil until chicken is no longer pink.
  3. Add the pasta, mushrooms, tomatoes, sauce and seasonings.
  4. Heat through.
  5. Remove from heat and sprinkle with cheese, Let it stand until cheese is melted.
  6. Serve and enjoy. Manga !


Most Helpful

Fantastic week night recipe. We loved it! Omitted grape tomatoes as we didn't have them - otherwise, no changes... will definitely make again - thanks!

Scrapbook Lori October 14, 2010

This was quick and easy to make. I followed the recipe as written other then I had frozen diced green pepper in the freezer so used that and didn't add the grape tomatoes as I didn't have any. I also used a lot more cheese then the recipe called for as we love cheese. Made for Fall PAC 2008.

bmcnichol October 07, 2008

I tried this dish last night and my husband could not get enough. My picky 4 year old asked for seconds. I did not add the tomatoes since my hubby can not tolerate them, but over all this recipe is fabulous. Thanks for a great recipe!!

Cookin' in Texas September 16, 2008

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