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.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Prepare using any shape of bite-size whole wheat or whole grain pasta, such as fusilli, shells or penne.
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 a yellow bell pepper for the orange pepper.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.