Ingredients
  • 1   pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1   cup frozen peas
  • 1/3  cup red pepper strips
  • 1  10  ounce tub PHILADELPHIA Creamy Pesto Cooking Creme
  • 2   cups hot cooked farfalle (bow-tie pasta)
  • 1/2  cup KRAFT Shredded Mozzarella Cheese
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Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

Directions
1. 
COOK and stir chicken in large nonstick skillet on medium heat 5 to 7 minutes or until done. Add peas and peppers; cook 2 to 3 minutes or until heated through, stirring occasionally.
2. 
ADD cooking creme; cook and stir 2 min.
3. 
STIR in pasta; top with mozzarella
Serving Suggestion:
1. 
Serve with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing.
Special Extra:
1. 
Drizzle lightly with fresh lemon juice just before serving.
Prefer a Thinner Consistency?:
1. 
Add broth or milk 1 Tbsp. at a time up to 4 Tbsp. until desired thickness is achieved.

nutrition information

Per Serving: cal. (kcal) 430, Fat, total (g) 15, chol. (mg) 110, sat. fat (g) 8, carb. (g) 33, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 7, pro. (g) 38, vit. A (IU) 1944, vit. C (mg) 9, sodium (mg) 710, calcium (mg) 252, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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