1pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4teaspoon garlic pepper
2cups frozen baby bean and carrot blend (from 1-pound bag)
1/4cup chopped fresh parsley
1/4cup shredded Asiago cheese (1 ounce)
Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.
Asiago is a semifirm Italian cheese with a rich, nutty flavor. It's a bit softer than Parmesan cheese and tastes a little smoother.
Place parsley in a glass measuring cup and use kitchen scissors to quickly chop it.
Parmesan cheese is a good substitute for the Asiago.