HAM & VEGETABLE PASTA TOSS

Ham & Vegetable Pasta Toss image

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

3 cups farfalle (bow-tie pasta), uncooked
1 pkg. (6 oz.) baby spinach leaves
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup fat-free reduced-sodium chicken broth
3 Tbsp. milk
1 Tbsp. dried Italian seasoning
2 pkg. (7.5 oz. each) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 large yellow pepper, chopped
1 cup halved cherry tomatoes

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Meanwhile, mix Neufchatel, chicken broth, milk and seasoning until blended until blended; set aside. Cook ham and peppers in large nonstick skillet on medium heat 3 to 5 min. or until ham is heated through and peppers are crisp-tender, stirring frequently. Add Neufchatel mixture; cook and stir 2 min.
Drain pasta mixture. Add to ham mixture along with the tomatoes; cook and stir 1 min.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g