INGREDIENTS
1 tbsp
olive oil
1 lb
Perdue Boneless Skinless Chicken Breast Tenderloins, cut into 1" cubes
1
onion, thinly sliced
1
red bell pepper, thinly sliced
4 cloves
garlic, minced
1/2 cup
whipping cream
1 tbsp
paprika
1 tbsp
tomato paste
1 tsp
caraway seeds
1/2 tsp
salt
1/4 tsp
black pepper
14 1/2 oz
can diced tomatoes, undrained
12 oz
pasta, cooked