Friday, April 2, 2010

Garden-Fresh Farfalle Pasta & Chicken

Garden-Fresh Farfalle Pasta & Chicken
What You Need!

3 cups farfalle (bow-tie pasta), uncooked
1 cup baby carrots, diagonally sliced
1 cup frozen peas
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, thinly sliced
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup chopped fresh basil
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Make It!
Cook pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 min.

Meanwhile, cook and stir chicken in large nonstick skillet 3 to 4 min. or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.

Kraft Kitchens Tips
Substitute:  Prepare using coarsely chopped regular carrots

1 comment:

  1. This sounds delicious! I am going to have to try this! Thanks for visiting my blog!


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