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Gluten Free Chicken & Pepper Pasta
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Description
I used to cook a lot with cream based soups. We would make a lot of 1 pot meals and, I miss them! So, i’ve started creating my own pasta dishes that are gluten free! We LOVE this one!
Ingredients
- 1 bag Tinkyada Tube Rice Pasta (16 Ounce Bag)
- ½ cups Good Seasons Italian Dressing
- 1 pound Chicken Tenderloins
- ½ bags Frozen Peppers And Onions (12-16 Ounce Bag)
- 2 cubes Chicken Bouillon
- 2 cups Water
- 1 Tablespoon Cornstarch
- 1 cup Light Cream
Preparation
Cook Tinkyada Rice Pasta according to package. (Note: I only eat Tinkyada Pasta because it tastes EXACTLY like regular pasta. I have tricked my mom on more than one occasion).
Pour the dressing into a large saute pan. Use some kitchen sheers to cut chicken into small cubes. Pour in the frozen peppers and onions. Cook over Med-High heat until chicken is no longer pink.
Dilute 2-3 bouillon cubes in 2-3 cups of warm water. Add to saute pan (into the chicken and peppers mixture). Now, dilute cornstarch with a little bit of cold water. Pour into pan. Stir to thicken. Add more cornstarch if you want it thicker. Add light cream. Stir and simmer a few minutes longer.
When pasta is cooked, dump it into the saute pan. Stir. Enjoy!
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