Chipotle Chicken Pasta

9 ingredients
3 steps

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
  • 1 large red bell pepper, chopped
  • 1/8 to 1/4 teaspoon ground chipotle chile pepper
  • 1 can (11 oz.) whole kernel corn, drained
  • 2 cups water
  • 1 package Knorr(R) Pasta SidesTM - Chicken
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese (about 2 oz.)

Directions

  1. 1
    Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  2. 2
    Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook red pepper and chipotle pepper, stirring occasionally, 4 minutes or until red pepper is tender. Stir in corn and water. Bring to a boil over high heat. Stir in Knorr(R) Pasta SidesTM - Chicken and return to a boil.
  3. 3
    Reduce heat to medium and cook covered, stirring occasionally, 6 minutes or until pasta is tender. Stir in chicken and sour cream; heat through. Sprinkle with cheese.

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