Mediterranean Chicken and Vegetable Farfalle

Ingredients

• 0.8 cup chickpeas canned rinsed (garbanzo beans)
• 3 cups farfalle pasta uncooked (bow-tie pasta)
• 0.3 cup feta dried with oregano, sun tomatoes and cracked peppercorns cheese kraft
• 1 cup green beans fresh chopped
• 270 g philadelphia herb and garlic cooking creme light
• 1 tablespoon oil 
• 1 cup pepper strips red halved
• 1 pound chicken breast halves boneless skinless cut into bite-size pieces

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add chicken and beans; cook and stir 5 to 6 min. or until chicken is done.
4. Add peppers; cook and stir 2 to 3 min. or until crisp-tender.
5. Add cooking creme and chickpeas; cook and stir 2 to 3 min. or until heated through.
6. Drain pasta, reserving 1/4 cup cooking water. Gradually stir reserved water into cooking creme mixture; add pasta and feta cheese; mix lightly.
7. Serve immediately.