Mediterranean Chicken and Vegetable Farfalle

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the farfalle, and cook until tender, about 10 to 12 minutes. Drain well and set aside.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring, for 6 to 8 minutes until no longer pink and an internal temperature of 165°F (74°C) is reached.

3. Add the green beans and red pepper strips to the skillet and cook, stirring, for 4 to 5 minutes until crisp-tender.

4. Stir in the rinsed chickpeas and cook for 2 minutes to heat through.

5. Reduce the heat to low. Stir in the Philadelphia cooking creme and cook for about 2 minutes until smooth and hot. Do not let it boil.

6. Add the drained farfalle to the skillet and toss everything together until evenly coated.

7. Divide among 4 plates and sprinkle each serving with the Kraft feta cheese before serving.