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4 servings, about 1-1/3 cups each
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Refrigerate leftover chickpeas. Combine with chopped cucumbers, grape tomatoes, slivered red onions and KRAFT Greek Vinagrette Dressing for a simple side-dish salad.
Add broth or milk, 1 Tbsp. at a time up to 4 Tbsp., until desired thickness is achieved.
Get 1/2 cup of the recommended 2-1/2 cups of vegetables per day with this delicious pasta main dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this receipe but added frozen french cut beans to the mix. This was super simple and easy to make. The flavors were great. I was very glad it was not creamy like an alfredo sauce. It had just the right consistency. Love this receipe. Plus with the colored pepers and green beans - gives the plate a nice color variation.
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 beans a little softer.