Creamy Garlic Pasta Primavera

Hurrah for skillet dinners that go from cooktop to dinner table in less than 30 minutes! This one gets a jump start from a frozen pasta and veggie combo. http://www.bettycrocker.com/Recipes/Recipe.aspx?RecipeID=32537&WT.mc_id=taf_recipe_BC

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  olives or 1  tablespoon  vegetable oil
• 1  lb boneless skinless chicken breast, cut into bite-size strips
• 1⁄3 cup water
• 1 (24 ounce) bag  green giant frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
• 1⁄3 cup  whipping cream
• 1⁄3 cup  diced red bell pepper
• 1⁄2 cup  shredded parmesan cheese
• 1⁄4 cup  chopped fresh basil leaf, if desired

Directions

1. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
2. Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
3. Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
4. High Altitude (3500-6500 ft): After stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. Cover and cook 5 to 7 minutes.