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Main dishes

HEALTHY LIVING Garden-Fresh Pasta & Chicken

photo by:kraft
Peas, carrots and fresh basil bring a spring-fresh flavor to this weeknight-quick farfalle pasta and chicken skillet.
time
prep:
30 min
total:
30 min
servings
total:
4 servings, 2-1/4 cups each

What You Need

3
cups  whole wheat 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 Lite House Italian Dressing
1
can  (14 oz.) fat-free reduced-sodium chicken broth
1/4
cup  chopped fresh basil
1/2
cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare using coarsely chopped regular carrots.
K:57583v8:163171
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