1 1/2poundsboneless, skinless chicken breastscut into bite-sized pieces
1 1/2tablespoonsminced garlicfresh or jarred
1/2tablespoonsdried Italian seasoning
1/2largered bell pepperor 1 medium, cut into bite-sized pieces
1largegreen bell peppercut into bite-sized pieces
1/2largeyellow bell pepperor 1 medium, cut into bite-sized pieces
Cook pasta according to package directions. Once cooked, drain, chill with cold water (if noodles won’t be eaten immediately), toss with a teaspoon of olive oil to keep noodles from sticking, and set aside.
Toss chicken with half of the remaining oil, garlic, Italian herbs, salt, pepper and paprika.
In a large skillet, add remaining oil and cook chicken until browned and half-cooked.
Add peppers, onions and mushrooms and cook until tender. Cover to shorten cooking time and retain moisture in the vegetables.
Add pasta and cook until pasta is heated again, if necessary, and serve.