Kraft Garden-Fresh Farfalle Pasta & Chicken |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Found this on Kraft and they looked great so I'm throwing them up here for storage for the future. Ingredients:
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 |
Directions:
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.
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