- 3 cups farfalle (bow-tie pasta), uncooked
- 1 tablespoon oil
- 1 pound boneless skinless chicken breast halves, cut into bite-size pieces
- 1 cup chopped fresh green beans
- 1 cup halved red pepper strips
- 1 (270 g) tub Philadelphia Light Herb and Garlic Cooking Creme
- 3/4 cup rinsed canned chickpeas (garbanzo beans)
- 1/4 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken and beans; cook and stir 5 to 6 min. or until chicken is done. Add peppers; cook and stir 2 to 3 min. or until crisp-tender. Add cooking creme and chickpeas; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/4 cup cooking water. Gradually stir reserved water into cooking creme mixture; add pasta and feta cheese; mix lightly. Serve immediately.