- 8
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Ingredients
- 8 bone-in chicken thighs (2 1/2lb)
- 2 red peppers
- 1 lb spaghetti, uncooked
- 1/2 cup Sour Cream
- 1 chicken bouillon cube
- 4 KRAFT Singles, chopped
- 2 tbsp chopped fresh parsley
Preparation
Step 1
1. HEAT grill to medium heat. GRILL chicken and peppers 10 mins or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 mins or until done (165°F). Meanwhile, cook spaghetti as directed on package.
2. REMOVE and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.
3. ADD spaghetti and Singles pieces; cook and stir on medium heat 3 mins or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.