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Ham & Vegetable Pasta Toss

Ham & Vegetable Pasta Toss recipe
photo by:kraft
time
prep:
30 min
total:
30 min
servings
total:
4 servings, 1-1/2 cups each

What You Need

3
cups  farfalle (bow-tie pasta), uncooked
1
pkg.  (6 oz.) baby spinach leaves
2
cups  chopped cooked ham
1
 yellow pepper, chopped
1
tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
1/4
cup  fat-free reduced-sodium chicken broth
1
cup  halved cherry tomatoes

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

MEANWHILE, cook ham and peppers in large nonstick skillet on medium-high heat 3 to 5 min. or until ham is heated through and peppers are crisp-tender, stirring frequently. Add Cooking Creme and broth; cook and stir 2 min.

DRAIN pasta mixture; add to ham mixture. Stir in tomatoes; cook and stir 1 min.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Savory Garlic Cooking Creme.
Substitute
Prepare using 8 cups loosely packed baby spinach.
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