So, I didn’t have much time to think about dinner… after checking the cabinet & fridge for what we had on-hand, I quickly put something together. This would work with any kind of pasta and a wide variety of vegetables and spices.
- 1 lb boneless, skinless chicken
- 6 oz pasta shells
- 2 oz cream cheese
- 1 bell peppers, chopped
- 2 oz pimentos
Cut chicken into strips or bite size pieces, cook until no longer pink, set aside. Cook pasta according to package directions and drain. Melt cream cheese over medium heat; toss in vegetables, pasta & spices. Add chicken and serve warm.