Wagon Wheel and Chicken Skillet

Makes 6 (1-cup) servings

Prep Time: 15 min.
Cooking Time: 11 min.

Ingredients:

•       3  ounces (1 1/4 cups) uncooked dried wagon wheel pasta
•       3  Tablespoons butter
• 1 1/2  cups zucchini, sliced 1/4-inch
•    1/2  cup red bell pepper, cubed 1/2-inch
•    1/2  cup chopped onion
•       1  teaspoon finely chopped fresh garlic
•    3/4  pound boneless skinless chicken breasts, cut into 3x1/2-inch strips
• 1 1/2  Tablespoons taco seasoning mix
•    3/4  cup milk
•       6  ounces (1 1/2 cups ) Cheddar Cheese, cubed 1/2-inch
•           Sour Cream, if desired

Directions:

Cook pasta according to package directions.  Drain.  Keep warm.

1. Meanwhile, in a 10-inch skillet melt butter until sizzling.

2. Stir in zucchini, red pepper, onion and garlic.

3. Cook over medium-high heat for 2 to 3 minutes until onion is softened.

4. Remove zucchini mixture from skillet with slotted spoon and set aside.

5. Reserve butter in skillet.

6. Toss chicken strips with taco seasoning in medium bowl.

7. Add chicken to same skillet. Continue cooking for 5 to 7 minutes, stirring occasionally, until chicken is lightly browned and no longer pink.

8. Add zucchini mixture and milk to chicken. Reduce heat to medium.

9. Cook for 2 to 3 minutes until heated through. Remove from heat.

10. Add cooked pasta and cheese. Serve immediately with sour cream, if desired.

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