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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 ...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

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
cup  halved red pepper strips
1
cup  frozen green beans
1
tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
2
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.
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