1mediumyellow bell peppers (yellow capsicum) - chopped
½largeonion - chopped
4largemushrooms - finely chopped
3tablespoonsolive oil
16ouncescheddar cheese - processed, cut into ½ inch cubes
10ouncestomato - with green chillies undrained
1poundground chicken (minced chicken)
½cuppeas
1teaspoonground black pepper
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray.
Prepare the Gluten-Free Whisk Bliss with the water in a medium saucepan based on the package direction. Stir in the poultry seasoning.
Meanwhile, in a large pot, cook the Barilla Gluten-Free Spaghetti per the packaged directions, making sure the pasta is a bit al dente because it will continue to bake in the oven.
While pasta is cooking over medium heat, sauté the finely chopped bell pepper, onion and mushrooms in the olive oil until veggies are tender. Add the minced chicken.
When Gluten-Free Whisk Bliss is done, stir in the cheese cubes. Once the cheese melts, stir in the Rotell diced tomatoes.
After pasta is cooked, drain pasta and place it back into the pot. Stir in the sauce over the noodles. Mix in the chicken and green peas, and pepper.
Pour into the prepared baking dish. Bake for 35 to 40 minutes. Let cool for a few minutes before serving.