Twin Cities Pasta

16 oz rotelle, cooked
20 oz boned chicken breasts
3 cloves of garlic, minced
1 onion, cut in wedges
1 red pepper, in strips
1 yellow pepper, in strips
1 green pepper, in strips
2 t chicken bouillon granules
1/2 C water

Cut chicken in strips. Sauté until done, then remove.

Now sauté garlic, onion & peppers 3-4 min. Add bouillon in water. Return chicken and heat through.

Stir in cooked pasta.