1 lb. boneless skinless chicken breast s, cut into thin strips
1 onion, thinly sliced
1 can (14 oz.) fat-free reduced-sodium chicken broth
2 Tbsp. fresh lemon juice
1/4 cup chopped fresh basil
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 3 min.
Meanwhile, heat 1 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 3 to 4 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm. Add remaining dressing and onions to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth and lemon juice. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
Drain pasta mixture. Add to ingredients in skillet along with the basil; stir. Top with cheese.
Prepare using your favorite blend of frozen vegetables and pasta shape.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
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.