MEDITERRANEAN CHICKEN & VEGETABLE ROTINI

Mediterranean Chicken & Vegetable Rotini image

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, about 1-1/3 cups each

Number Of Ingredients 10

Ingredients

1 cup whole wheat rotini pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup CLASSICO Light Creamy Alfredo Pasta Sauce
2 Tbsp. fat-free milk
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup halved red pepper strips
3 cloves garlic, minced
1 cup frozen green beans
3/4 cup rinsed canned chickpeas (garbanzo beans)
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

Cook pasta as directed on package, omitted salt.
Meanwhile, mix Neufchatel, pasta sauce and milk until blended; set aside. Cook chicken, peppers and garlic in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done, stirring frequently. Add green beans; cook and stir 3 min. Add Neufchatel mixture; cook 2 min. or until heated through, stirring constantly.
Drain pasta. Add to Neufchatel mixture along with the chickpeas; mix lightly. Top with feta.

Nutrition Facts : Calories 470, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 37 g