Chicken-and-Pepper Pasta

Ingredients

• 4  skinned and boned chicken breast halves cut into 1-inch pieces
• 14.5 ounce chicken broth canned
• 1 small bell pepper green cut into strips
• 8 ounces pasta uncooked
• 3 ounces parmesan cheese shredded
• 1.5 teaspoons pesto seasoning 
• 1 small bell pepper red cut into strips
• 0.5  onion sweet chopped
• 0.8 cup white wine 
• 1 small bell pepper yellow cut into strips

Equipment

• frying pan

Directions

1. Cook linguine according to package directions; drain and set pasta aside.
2. Toss together chicken pieces and pesto seasoning.
3. Spray a large skillet with cooking spray; heat over medium-high heat. Cook chicken, stirring often, 10 minutes or until done.
4. Remove chicken, and keep warm.
5. Spray skillet with cooking spray, and heat over medium-high heat.
6. Add bell peppers and onion, and saut 6 minutes or until tender.
7. Stir in broth and wine, and simmer, stirring occasionally, 10 to 15 minutes or until liquid is slightly reduced.
8. Add chicken and pasta, and toss.
9. Sprinkle with cheese, and toss.
10. Serve immediately.