Garden Fresh Farfalle Pasta Chicken

Bow-tie pasta and strips of chicken breast are tossed with a medley of vegetables in this quick and easy weeknight dish.

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3 cups farfalle (bow-tie pasta) , uncooked

1 cup baby carrots , diagonally sliced

1 cup frozen peas

1 lb. boneless skinless chicken breast s, cut into thin strips

1 onion , thinly sliced

1/4 cup KRAFT Tuscan House Italian Dressing

1 can (14.5 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, omitting salt and adding carrots and peas to the boiling water for the last 3 min.

2. 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.

3. Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.

Garden Fresh Farfalle Pasta Chicken

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