Chipotle Pepper and Chicken Pasta

Ingredients:
4 teaspoons FIVE STAR CHICKEN AND PORK BBQ SEASONING
1 1/2 pounds raw chicken breasts
4 1/2 cups cool water, divided
4 teaspoons CHEF SID'S CHICKEN STOCK
6 tablespoons FIVE STAR SMOKED CHIPOTLE PEPPER FLAVORMAK'R
6 tablespoons dry FIVE STAR CREAM SAUCE PREP
4 teaspoons vegetable oil, divided
2 cups julienned red bell peppers
2 cups julienned green bell peppers
2 cups julienned yellow onion
1 pound dry penne noodles
8 ounces monterey jack cheese, shredded
Fresh cilantro sprigs for garnish

Directions:
Sprinkle the CHICKEN AND PORK BBQ SEASONING evenly over the chicken and set aside. Put 4 cups of the water into a saucepan and add the CHICKEN STOCK and SMOKED CHIPOTLE FLAVORMAK'R. Stir well and bring to a boil. Whisk together the CREAM SAUCE PREP and remaining 1/2 cup of water in a small mixing bowl. Whisk this mixture into the boiling chicken stock broth. Turn down heat to a simmer and let cook 5 minutes. Cover and keep hot. Put 2 teaspoons vegetable oil in a large saute pan. Add chicken breasts and cook over medium low heat until just cooked through (about 3 to 4 minutes per side) remove from pan and set aside. Put the remaining vegetable oil into the same pan over high heat and add the bell pepper and onions. Stir-fry until crisp/tender (about 2 minutes). Julienne cut the chicken and toss with the vegetables. Cook the penne noodles as per package directions. Drain well and toss together with the sauce, chicken and vegetables. Divide among 6 plates, top with the shredded cheese and serve garnished with the cilantro sprigs.