This easy weeknight pasta toss has it all: thin chicken slices, sweet carrots, red peppers, shredded cheese and a dressing of tangy vinaigrette.
What You Need
Original recipe yields 4 servings
3 cups rotini pasta, uncooked
1 lb. boneless skinless chicken breast s, thinly sliced
1 Tbsp. oil
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 large carrot, thinly sliced
1 red pepper, chopped
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 5 min. or until chicken is done. Remove from skillet; cover to keep warm. Add dressing and vegetables to skillet; cook 4 to 5 min. or until vegetables are crisp-tender, stirring occasionally.
Drain pasta, reserving 1/4 cup of the cooking water. Place pasta in large bowl. Add chicken and vegetable mixture; mix lightly. Gradually stir in reserved pasta water, if needed, until pasta mixture is of desired consistency. Top with cheese.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 4g
* 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.