Kraft Garden-fresh Farfalle Pasta & Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups farfalle pasta, uncooked (bow-tie pasta)
• 1 cup baby carrots, diagonally sliced
• 1 cup frozen peas
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1 onion, thinly sliced
• 1/4 cup kraft tuscan house italian dressing and marinade
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1/4 cup chopped fresh basil
• 1/2 cup kraft finely shredded italian* five cheese blend

Recipe

• 1 cook pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 minute.
• 2 meanwhile, cook and stir chicken in large nonstick skillet 3 to 4 minute or until no longer pink. remove from skillet; cover to keep warm. add onions and dressing to skillet; cook 5 minute or until onions are crisp-tender, stirring frequently. return chicken to skillet. stir in broth. bring to boil; simmer on medium-low heat 3 minute or until chicken is done, stirring occasionally.
• 3 drain pasta mixture. add to skillet with basil; stir. serve topped with cheese.