Ingredients:

• 12 ounces uncooked Penne pasta

• 4 boneless skinless chicken breast halves, thawed if frozen

• 5 teaspoons Prairie Fire Chipotle Pepper Blend

• 2-10.75 ounce cans 98% fat-free cream of chicken soup

• 12 ounces can fat-free evaporated skimmed milk

• 1 tablespoon vegetable oil

• 1 medium red bell pepper, chopped

• 1 medium green bell pepper, chopped

• 1 medium red onion, chopped

• 3 cloves garlic, finely chopped

Directions:

• Cook the Penne pasta according to the package directions, drain and set aside.

• Season the chicken breast halves with 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

• Grill the chicken until cooked through.

• Meanwhile, in a 2 quart saucepan over medium heat, add the cream of chicken soup, milk, and 4 teaspoons of Prairie Fire Chipotle Pepper Blend.

• Stir until smooth and bring to a gentle boil. Lower heat and simmer for 10 minutes, stirring often to prevent sticking.

• Heat the vegetable oil in a large nonstick skillet over medium-high heat.

• Add the chopped red and green bell peppers, chopped red onion, garlic, and 1 teaspoon of Prairie Fire Chipotle Pepper Blend.

• Cook the vegetables just until crisp-tender.

• Add the cooked vegetables to the sauce and stir to combine. Cook for an additional 2 minutes.

• To assemble the dish, arrange equal amounts of pasta on individual plates with a grilled chicken breast on the side.

• Spoon the sauce over the top of the chicken and pasta.

• Sprinkle additional Prairie Fire Chipotle Pepper Blend over top of the pasta for color and added flavor.

• Chicken
• Pasta
• Spicy
• Southwestern
• Main Dish