Mediterranean Chicken and Vegetable Farfalle Recipe

  • 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
  1. Cook pasta as directed on package, omitting salt.
  2. 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.
  3. 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.