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Faralle and Chicken di Toscana
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Faralle and Chicken di Toscana

30 Minutes
30 Min Prep
30 Min Cook
Mix wine and Italian seasoning in large skillet. Add chicken; bring to boil. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF).,Meanwhile| cook pasta as directed on package| omitting salt.,Remove chicken from skillet; cut diagonally into slices. Return chicken to skillet. Add pasta sauce and peas; simmer 5 to 6 min. or until heated through| stirring frequently.,Drain pasta. Serve topped with pasta sauce mixture.
What You Need
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4 servings
Original recipe yields 4 servings
1 cup dry white wine
2 tsp. dried Italian seasoning
4 small boneless skinless chicken breasts (1 lb.)
3-1/2 cups farfalle (bow-tie pasta), uncooked
1 jar (24 oz.) CLASSICO Portobello, Crimini & Champignon Mushroom Pasta Sauce
1/2 cup frozen peas
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Please use alcohol responsibly.
Let's Make It
1
Mix wine and Italian seasoning in large skillet. Add chicken; bring to boil. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF).
2
Meanwhile, cook pasta as directed on package, omitting salt.
3
Remove chicken from skillet; cut diagonally into slices. Return chicken to skillet. Add pasta sauce and peas; simmer 5 to 6 min. or until heated through, stirring frequently.
4
Drain pasta. Serve topped with pasta sauce mixture.
Kitchen Tips
Substitute
Substitute fat-free reduced-sodium chicken broth or water for the wine.
Substitute
Prepare using CLASSICO Mushroom Alfredo Pasta Sauce.
Nutrition
Calories
610
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 620mg
27%
Total Carbohydrates 83g
30%
Dietary Fibers 8g
29%
Sugars 12g
24%
Protein 39g
78%
Vitamin A
20%
Vitamin C
15%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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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