Serves: 4
Total Calories: 199
1. Cook pasta according to package directions. Drain. Keep warm.
2. Cut each patty into 9 pieces. Set aside. In large nonstick skillet cook red pepper, yellow pepper, onion and garlic in oil until tender. Remove from skillet keep warm. In same skillet cook patty pieces over medium heat for 5 minutes or until hot, stirring occasionally. Remove from skillet. Add to pepper mixture keep warm.
3. In small bowl stir together broth, lemon juice and cornstarch. Pour into same skillet. Cook and stir over medium heat until mixture thickens and boils. Stir in basil. In large bowl toss together pasta, vegetable mixture and borth mixture. Serve immediately.
*NOTE: Chicken broth or reduced-sodium chicken broth can be substituted for the vegetable broth.
This Bow Tie Pasta With Peppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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