Ingredients

• 2 cups uncooked penne pasta
• 1 (20 ounce) package boneless, skinless chicken breasts, cut into thin slices
• 2 cups broccoli florets
• 1/2 cup chopped drained roasted red bell peppers (from a jar)
• 1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
• Special Additions, if desired:
• 2 tablespoons red wine vinegar
• Chopped fresh basil leaves

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Instructions

1. Cook and drain pasta as directed on package.
2. In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add chicken; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
3. Add broccoli and roasted peppers. Reduce heat to medium; cover and cook 4 to 5 minutes or until crisp-tender. Add pasta and cooking sauce. Cook and toss about 1 minute or until hot. Stir in vinegar and basil.