Creamy Chicken One-Pot Pasta

Ingredients

• 2 tablespoons butter
• 1 to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
• 1 cup diced yellow bell pepper (about 1 large)
• 1/2 cup sliced green onion whites
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 carton (32 oz) Progresso™ chicken broth
• 1 cup heavy whipping cream
• 12 oz uncooked rotini pasta (3 3/4 cups)
• 1 cup frozen sweet peas
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/4 cup sliced green onion greens

Instructions

1. In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
2. Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
3. Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.