Garden-Fresh Farfalle Pasta & Chicken

By lindybug

prep time: 15 min
total time: 30 min

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.