Chicken Pepper Pasta

Cooking in Las Vegas is FUN!! As part of the deal of living with my parents, they won't let us pay for rent or for food, but we won't let them eat out every night like they normally do, so I get to cook. Since I also clean the house, you can just call me the maid. I love cooking in my mom's big, state-of-the-art kitchen and I've been able to make some really fun things since my mom is paying for the food!

So, for those of you Costco and Sam's Club members (like my mom), have you ever wondered what you could make with those beautiful bags of yellow, orange and red peppers they carry besides make fajitas? Me too, so I made up this yummy recipe and then tried to figure out what was in it and wrote it down (as per my brother's request so my sis-in-law can make it after I leave). Let me know if any of you try it! :) We all love it so I just thought I'd share.

Chicken Pepper Pasta
1 1/2 Tb fat-free Italian dressing
1/2 Tb olive oil
1/2 tsp black pepper
1/2 cup chopped onion
2 large cloves finely chopped garlic
3 peppers (red, yellow and orange) chopped into bite-sized pieces
2 cups chicken broth
4 oz (1/2 block) 1/3 less fat cream cheese
1 cup parmesan
2 boneless, skinless chicken breasts
garlic salt, pepper and cumin
16 oz penne pasta, cooked

1. Combine Italian dressing, olive oil, black pepper, onion and garlic in large saucepan. Brown until onion is semi-soft.
2. Add peppers and chicken broth to saucepan. Simmer for about 10 minutes until peppers are semi-soft.
3. Add cream cheese and stir until melted. Add parmesan and stir until melted.
4. While your sauce is heating, pan-cook or grill chicken breasts coated in a little bit of Italian dressing and olive oil and sprinkled with garlic salt, pepper and cumin. Cut chicken into thin slices.
5. Combine sauce, pasta and sliced chicken in large bowl. Serves 4-6.