Spicy Chicken Pepper Pasta

This recipe is from Kraft Foods 2004 calendar and looks absolutely delicious! I haven't made it yet, but didn't want to lose the recipe. I'm planning on making it in the next few weeks!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil (canola, olive)
• 3⁄4 lb boneless chicken breast, cut into thin strips
• 3  cloves garlic, minced
• 1  carrot, thinly sliced
• 1  onion, thinly sliced
• 1  red bell pepper, thinly sliced
• 1  yellow bell pepper, thinly sliced
• 1 (19 fluid ounce) can diced tomatoes, undrained
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 lb linguine
• 1⁄3 cup  grated parmesan cheese, divided

Directions

1. Heat oil in large fry pan on medium-high heat.
2. Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
3. Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
6. Meanwhile, bring a large pot of water to a boil.
7. Add pasta and cook until tender.
8. Stir half of the cheese into sauce; spoon over drained pasta.
9. Top with the remaining cheese.
10. Sprinkle with addiional red pepper flakes, if desired.