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 ...read more

posted by

LennaP01

on 5/26/2012

time

prep:

20 min

total:

20 min

servings

total:

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

3/4

cup rinsed canned chickpeas (garbanzo beans)

1/4

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.