Creamy Shells and Chicken

1/2 pound boneless skinless chicken breast cut into 1 inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 tablespoons butter, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 1/3 cups water
1/2 cup milk
1 package creamy garlic shells
Shredded Parmesan cheese

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until no longer pink. Remove and keep warm.

In the same skillet, saute onion and peppers in remaining oil and butter until crisp-tender. Stir in the water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender, stirring occasionally. Add the chicken; cook 2-3 minutes longer or until heated through. Sprinkle with cheese.