Recipe: Bow Tie Pasta with Pepper

Original recipe yield: 4 servings

Ready in 20 minutes.

INGREDIENTS

• 6 ounces dried bow tie (farfalle) pasta
• 4 Morningstar Farms® Roasted Herb Chik'n made with Organic Soy, thawed
• 1 medium red or orange bell pepper, cut into 1/4-inch strips
• 1 medium yellow or green bell pepper, cut into 1/4-inch strips
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2/3 cup reduced-sodium vegetable broth
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch
• 2 tablespoons chopped fresh basil

DIRECTIONS

1. Cook pasta according to package directions. Drain. Keep warm.
2. Cut each patty into 9 pieces. Set aside. In large nonstick skillet cook red pepper, yellow pepper, onion and garlic in oil until tender. Remove from skillet; keep warm. In same skillet cook patty pieces over medium heat for 5 minutes or until hot, stirring occasionally. Remove from skillet. Add to pepper mixture; keep warm.
3. In small bowl stir together broth, lemon juice and cornstarch. Pour into same skillet. Cook and stir over medium heat until mixture thickens and boils. Stir in basil. In large bowl toss together pasta, vegetable mixture and broth mixture. Serve immediately.