Bow-tie pasta and strips of chicken breast are tossed with a medley of vegetables in this quick and easy weeknight dish.
What You Need
Original recipe yields 4 servings
3 cups farfalle (bow-tie pasta), uncooked
1 cup baby carrots, diagonally sliced
1 cup frozen peas
1 lb. boneless skinless chicken breast s, cut into thin strips
1 onion, thinly sliced
1/4 cup KRAFT Tuscan House Italian Dressing
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/4 cup chopped fresh basil
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding carrots and peas to the boiling water for the last 3 min.
Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.
Prepare using coarsely chopped regular carrots.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 68g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2-1/4 cups each
* 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.