1 large red pepper,seeded and cut into thin strips
1/4 cup pesto
1 lemon cut in half, divided
1 cup shredded Italian five cheese blend
2 cups hot cooked angel hair pasta
1/2 medium onion
1-1/2 cups cherry tomatoes, halved
1/2 lemon, juiced and 1/2 lemon cut into wedges
Instructions
Heat oil in large nonstick skillet on medium heat. Add chicken, garlic,and onion and cook stirring 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 5 min. or until chicken is cooked through, stirring frequently.
Stir in pesto, lemon juice and tomatoes; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta. Serve with remaining lemon wedges.
Originally Submitted
4/17/2012
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