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Mediterranean Chicken & Vegetable Rotini

Mediterranean Chicken & Vegetable Rotini recipe
photo by:kraft
Loved this recipe! I used left over rotisserie chicken instead of chicken breast. I cooked the frozen green beans with the red pepper and chicken because we like our green more
posted by
on 5/26/2012
20 min
20 min
4 servings, about 1-1/3 cups each
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What You Need

lb.  boneless skinless chicken breasts, cut into bite-size pieces
cup  halved red pepper strips
cup  frozen green beans
tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
cups  hot cooked whole wheat rotini pasta
cup  rinsed canned chickpeas (garbanzo beans)
cup  ATHENOS Crumbled Reduced Fat Feta Cheese

Make It

COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add green beans; cook and stir 2 to 3 min. or until heated through.

ADD cooking creme; cook and stir 2 min.

STIR in pasta and chickpeas; top with feta.

Kraft Kitchens Tips

Creative Leftovers
Refrigerate leftover chickpeas. Combine with chopped cucumbers, grape tomatoes, slivered red onions and KRAFT Greek Vinagrette Dressing for a simple side-dish salad.
Prefer a Thinner Consistency?
Add broth or milk, 1 Tbsp. at a time up to 4 Tbsp., until desired thickness is achieved.
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