Garden Fresh Farfalle Pasta Chicken

Ingredients

• 1 cup baby carrots diagonally sliced
• 3 cups farfalle pasta uncooked (bow-tie pasta)
• 14.5 oz chicken broth fat-free reduced-sodium canned
• 0.3 cup basil fresh chopped
• 0.5 cup italian* five cheese blend shredded kraft finely
• 1  onion thinly sliced
• 1 cup peas frozen
• 1 lb chicken breasts boneless skinless cut into thin strips
• 0.3 cup tuscan house dressing italian kraft

Equipment

• frying pan
• sauce pan

Directions

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.
3. Remove from skillet; cover to keep warm.
4. 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.
5. Drain pasta mixture.
6. Add to skillet with basil; stir.
7. Serve topped with cheese.