Comida Kraft
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Garden Fresh Farfalle Pasta Chicken

Garden-Fresh Farfalle Pasta & Chicken is rated 3.693877551020408 out of 5 by 49.
Prep Time
30
min.
Total Time
30
min.
Servings

4 servings, 2-1/4 cups each

Bow-tie pasta and strips of chicken breast are tossed with a medley of vegetables in this quick and easy weeknight dish.

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt and adding carrots and peas to the boiling water for the last 3 min.
  • Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 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.
* Made with quality cheeses crafted in the USA.

Substitute

Prepare using coarsely chopped regular carrots.

Servings

  • 4 servings, 2-1/4 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 4 Starch
  • 1 Vegetable
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

The carrots and peas in this low-calorie, low-fat and low-sodium meal team up to provide an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings, 2-1/4 cups each
AMOUNT PER SERVING
Calories 570
Total fat 13g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 570mg
Carbohydrate 68g
Dietary fiber 6g
Sugars 9g
Protein 41g
% Daily Value
Vitamin A 110 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe is quite delicious, but it does need a couple of tweaks. This recipe is quite delicious, but it does need a couple of tweaks. I added 1/2 cup of Italian dressing instead of 1/4. I also added the carrots to the broth and dressing, to give them more flavor. To avoid it being runny, I changed it to make the sauce creamy. I did this by heating 1 cup of milk in a separate pot and thickening it with 2 tbsps of flour(stir in pot until thickened). I then added it to the broth and chicken. Once I added the noodles and peas, I let them simmer for around 15 minutes. Added a little salt and pepper and flavor was great! And it wasn't runny at all.
Date published: 2013-03-17
Rated 2 out of 5 by from Just made this tonight, but with a few adjustments after reading the reviews. Just made this tonight, but with a few adjustments after reading the reviews. I marinated the chicken in Italian dressing and balsamic vinegar first, added the carrots sooner, left out the peas, and tossed in some roasted sweet peppers at the end. I still wasn't very impressed. The chicken was really good, but the sauce was pretty thin and pretty bland. And the carrots were still crunchier than I like. I have some leftovers though, and maybe it'll be better for lunch tomorrow... But I've got plenty of new recipes to try before I'll give this another go.
Date published: 2013-03-14
Rated 5 out of 5 by from I changed a few things based on other reviews and to suit our taste. I changed a few things based on other reviews and to suit our taste. I cooked carrots with the pasta for the entire time, and added the peas at the end like it says. I chopped the onion and browned it with the chicken in a tablespoon of olive oil. I added a tablespoon of cornstarch to the broth before putting it in the skillet. I left chicken in the skillet and added the broth and dressing. I also used about a half teaspoon of dried basil instead of fresh. I substituted zesty Italian for the Tuscan because that is what I had on hand.
Date published: 2013-05-17
Rated 2 out of 5 by from Thought this was mediocre, at best. Thought this was mediocre, at best. Not much flavor. Didn't think the chicken broth added anything - and didn't cook down in the time given (not sure if it was supposed to or not). I don't care for chicken that's cooked w/o spice or marinade so I didn't like the chicken in this either. And being an amateur cook, it took me WELL over 15 mins to prep this. Some tweaks to this recipe could make it decent. On a postive note - the fresh basil was a nice touch and the savior of what little flavor this had.
Date published: 2010-05-06
Rated 3 out of 5 by from Would make this again with some tweaking. Would make this again with some tweaking. Not a lot of flavor as stated and there was too much broth left over. Maybe marinating the chicken before hand would help and we would dump in some seasoning to the whole mess. The cheese added a lot of flavor. Each family member added directly to their portion. Overall, worth experimenting with again.
Date published: 2010-08-19
Rated 4 out of 5 by from I liked this recipe. I liked this recipe. I'm not big into lots of seasoning so it was right up my alley. As another did, I used frozen peas AND carrots which saved the time I'd have to spend slicing carrots. The liquid/broth, though thin, was still tasty, especially when I soaked it up with the Italian bread that I served with the meal. Yummy! I will make again.
Date published: 2010-11-07
Rated 5 out of 5 by from This was my husband's first attempt at cooking. This was my husband's first attempt at cooking. He loved it because it was easy for a beginner and I loved it because it was pretty healthy and didn't have any obscure ingredients in it. We will definitely have a lot of fun playing around with variations on this one!
Date published: 2011-10-28
Rated 5 out of 5 by from I would make things again many times over it was a big hit in my house. I would make things again many times over it was a big hit in my house. My four year old that dosent like to eat even loved it. How ever since were not big on peas i made it with broccoli instead. I think the next time i make it i will try it with other veggies.
Date published: 2010-03-22
  • 2016-09-27T10:44CST
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