Main dishes

Garden Fresh Farfalle Pasta Chicken

Garden-Fresh Farfalle Pasta & Chicken recipe

photo by:kraft

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

time

prep:

15 min

total:

30 min

servings

total:

4 servings, 2-1/4 cups each

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What You Need

cups farfalle (bow-tie pasta), uncooked

cup baby carrots, diagonally sliced

cup frozen peas

lb. boneless skinless chicken breasts, cut into thin strips

onion, thinly sliced

1/4

cup KRAFT Tuscan House Italian Dressing

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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute

Prepare using coarsely chopped regular carrots.

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erinrn2002

posted:5/17/2013

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.

Debclem*

posted:3/17/2013

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.

LeMegasaurus

posted:3/14/2013

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.

eaglesmaiden3

posted:10/27/2011

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!

jarnold805

posted:9/26/2011

This was very plain :[

shellyk9

posted:9/9/2011

Bland.

a cook

posted:9/1/2011

This recipe was delicious. My husband doesn't like a lot of heavy sauces especially during summer, this was a light alternative.

colemantm

posted:1/3/2011

Family liked this, also easy to prepare. But the cooking time on the vegtables needs to be increased by 5-10 minutes, the suggested cooking time left the vegtables too firm for my taste.

a cook

posted:11/8/2010

This recipe was ok. Nothing special. Too much liquid and it would have been better with more Tuscan sauce.

a cook

posted:11/7/2010

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.