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Garden Fresh Farfalle Pasta Chicken

30 Minutes
30 Min Prep
30 Min Cook
Healthy Living
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
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4 servings
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
1
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.
2
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.
3
Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.
Kitchen Tips
Substitute
Prepare using coarsely chopped regular carrots.
Nutrition
Calories
570
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 570mg
25%
Total Carbohydrates 68g
25%
Dietary Fibers 6g
21%
Sugars 9g
18%
Protein 41g
82%
Vitamin A
110%
Vitamin C
8%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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