Garden Fresh Farfalle Pasta & Chicken


  • 3 cups Farfalle, 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 Tuscan House Italian Dressing and Marinade
  • 1 can (14 oz) fat-free reduced-sodium chicken broth
  • 1/4 cup chopped fresh basil
  • 1/2 cup KRAFT Finely Shredded Italian Five Cheese Blend


  1. Cook pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 minutes.
  2. Meanwhile, cook and stir chicken in large nonstick skillet 3 to 4 minutes or until no longer pink.
  3. Remove from skillet and cover to keep warm.
  4. Add onions and dressing to skillet and cook 5 minutes or until onions are crisp-tender, stirring frequently.
  5. Return chicken to skillet.
  6. Stir in broth and bring to a boil.
  7. Simmer on medium low heat 3 minutes or until chicken is done, stirring occasionally.
  8. Drain pasta mixture.
  9. Add to skillet with basil and stir.
  10. Serve topped with cheese.

Courtesy of KRAFT Foods


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