HEALTHY LIVING GARDEN-FRESH PASTA & CHICKEN

HEALTHY LIVING Garden-Fresh Pasta & Chicken image

Peas, carrots and fresh basil bring a spring-fresh flavor to this weeknight-quick farfalle pasta and chicken skillet.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 2-1/4 cups each

Number Of Ingredients 9

Previous Next

Ingredients

3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 cup baby carrots, diagonally sliced
1 cup frozen peas
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, thinly sliced
1/4 cup KRAFT Lite House Italian Dressing
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup chopped fresh basil
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding carrots and peas 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 onions and dressing to skillet; cook 5 min. or until onions are crisp-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 skillet with basil; stir. Serve topped with cheese.

Nutrition Facts : Calories 500, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 42 g