Ingredients
1
tablespoon oil
1
package (20 oz) boneless skinless chicken breasts, cut into 3/4-inch pieces
1
package (8 oz) sliced baby portabella mushrooms
1
medium red bell pepper, chopped (1 cup)
1/2
cup chopped onion
1 1/4
cups milk
3/4
cup hot water
1
box Hamburger Helper™ Philly cheesesteak
1/4
teaspoon crushed red pepper flakes
1
cup shredded mozzarella and provolone cheese blend (4 oz)
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, mushrooms, bell pepper and onion; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and pepper flakes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with topping (from Hamburger Helper™ box).
