Kraft Garden-Fresh Farfalle Pasta & Chicken

“Found this on Kraft and they looked great so I'm throwing them up here for storage for the future.”

Ingredients Nutrition

  • 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
  • 14 cup KRAFT Tuscan House Italian Dressing and Marinade
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 14 cup chopped fresh basil
  • 12 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 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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