Prepare Pasta with Chicken and Peppers for a hearty dish everyone will love. Our Pasta with Chicken and Peppers is made with garlic, Parmesan and more!
What You Need
Original recipe yields 6 servings
3 cups farfalle (bow-tie pasta), uncooked
2 cups frozen bell pepper and onion strips
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Italian Roasted Red Pepper Dressing
1/2 tsp. garlic powder
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup KRAFT Shredded Parmesan Cheese
Add To Shopping List
Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding peppers and onions 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 dressing and garlic to skillet; cook 5 min. or until garlic is 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 chicken mixture along with the basil; stir. Serve topped with cheese.
Prepare using frozen peas and carrots.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* 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.