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  • 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
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.
ADD cooking creme; cook and stir 2 min.
STIR in pasta; top with mozzarella
Serving Suggestion:
Serve with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing.
Special Extra:
Drizzle lightly with fresh lemon juice just before serving.
Prefer a Thinner Consistency?:
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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