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Main dishes

One-Skillet Chicken and Vegetable Pasta

photo by:kraft
Don't you love it when you can get your chicken, veggies and pasta all in one easy skillet? This one's a strong contender for a new weeknight favorite.
time
prep:
30 min
total:
40 min
servings
total:
6 servings

What You Need

1
lb.  boneless skinless chicken breasts, cut into thin strips
1/4
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2
cups  water
1
can  (14 oz.) fat-free reduced-sodium chicken broth
4
cups  whole wheat rotini pasta, uncooked
1
cup  small broccoli florets
1
large  orange pepper, cut into thin strips
1
cup  halved cherry tomatoes
2
Tbsp.  KRAFT Grated Parmesan Cheese
1/4
tsp.  ground black pepper

Make It

COOK and stir chicken in 2 Tbsp. dressing in large skillet on medium-high heat 4 to 5 min. or until chicken is lightly browned.

ADD water, broth and pasta; stir. Cover. Bring to boil; simmer on medium-low heat 10 min. Stir in broccoli and orange peppers; cook, uncovered, 5 min. or until chicken is done and vegetables are crisp-tender.

STIR in tomatoes; cook 2 to 3 min. or until heated through. Add remaining dressing, cheese and black pepper; mix lightly.

Kraft Kitchens Tips

Substitute
Prepare using any shape of bite-size whole wheat or whole grain pasta, such as fusilli, shells or penne.
Food Facts
Different brands of whole wheat pasta absorb water differently. If, after adding broccoli and peppers, all the water has been absorbed, add 1/2 cup additional water. If the pasta mixture is still very watery after adding the tomatoes, increase the heat to medium-high and cook until most of the water has been absorbed.
Substitute
Substitute a yellow bell pepper for the orange pepper.
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