Main dishes

Springtime Pasta Toss

photo by:kraft

We made the one with chicken & the kids gobbled it up-would totally make it again plus try some of the other variations.

posted by

dwestp01

on 12/1/2011

time

prep:

10 min

total:

30 min

servings

total:

4 servings

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what you need

Cook enough pasta for 4 (about 8 oz. or 1/2 of 16-oz. pkg.) and reserve 1/4 cup of the cooking liquid when you drain the pasta. Mix & match your recipe from these options...

meat options	vegetable choices	KRAFT Dressing and KRAFT Cheese possibilities
1 lb. boneless skinless chicken breasts, thinly sliced	1 cup each chopped carrots, chopped red peppers	Sun-Dried Tomato Dressing, 1/2 cup KRAFT Shredded Colby & Monterey Jack Cheese
1/2 lb. OSCAR MAYER Bacon, chopped (omit oil)	1 green onion, chopped; 2 cups frozen peas, thawed	Ranch Dressing, 1/2 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
1 lb. raw shrimp, cleaned	2 cups chopped asparagus, grated peel and juice of 1 lemon	Light Classic Caesar Dressing, 1/4 cup KRAFT Grated Parmesan Cheese
1 can (15 oz.) garbanzo beans, drained, rinsed	1 cup each cherry tomatoes, halved; frozen corn, thawed; halved green beans	Greek Vinaigrette Dressing, 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato

Then follow our 3 simple steps:

COOK pasta as directed on package.

MEANWHILE, cook and stir meat in hot oil in large skillet 5 min. or until meat is evenly browned. Stir in vegetables and 1/4 cup KRAFT Dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is done and vegetables are crisp-tender.

DRAIN pasta, reserving 1/4 cup of the cooking liquid. Place pasta in large serving bowl. Add reserved cooking liquid and the meat mixture; toss lightly. Sprinkle with 1/2 cup KRAFT Cheese.

* Made with quality cheeses crafted in the USA.

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dwestp01

posted:12/1/2011

We made the one with chicken & the kids gobbled it up-would totally make it again plus try some of the other variations.

womansg

posted:5/10/2011

I made it with chicken, broccoli and bacon-ranch dressing. It was quick and easy.

LittleRedCook

posted:7/23/2010

I made this recipe using spinach and farfalle, topping it with Greek Vinaigrette marinated-chicken, red peppers, and green onions. I also added a dollop of low fat sour cream on top. Really yummy!

Budgie99

posted:7/2/2008

It was so easy to use.. and my family loved it! I plan on making this again very soon!

amandatee

posted:8/2/2007

I did the shrimp w/ asparagus combo. I added some red pepper flakes, and a tiny bit more of the dressing. My husband and I loved it! Will make again.

AngieSue25

posted:6/6/2007

I mixed and matched with what I had at home - chicken, chick peas, fresh asparagus, diced fresh tomatoes, zucchini, and chopped carrots. I used a balsamic vinaigrette dressing and the tomato/basil feta cheese. We ate it hot for dinner the first night and today I'm having it as a cold pasta salad. Both good.

a cook

posted:4/11/2007

Quick & simple. Complete meal - veggies, protein & carbs.

kismet2779

posted:1/25/2007

my mother in law first made this for my daughters baptism, and she and i have been making it ever sice!! it is easy and delicious, and a nice variation to mayo based salads.

a cook

posted:1/9/2007

I have not made this recipe but I most surely am.It looks delicious and I'm going to the market this week and I am going buy everything I need to make this recipe and then I am going to let you know how I liked it.

RoundTuit1

posted:11/22/2006

Great variations that can be made at the same time and not be monotonous