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Mediterranean Chicken and Vegetable Farfalle

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"In the time it takes to cook the pasta, you can prepare this creamy sauce made with chicken, green beans and red peppers."
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30 m servings
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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.


  • Creative Leftovers:
  • Store leftover chickpeas in airtight container in refrigerator up to 3 days. Combine with chopped cucumbers, grape tomatoes, slivered red onions and Kraft Greek with Feta and Oregano Dressing for a simple side-dish salad.
  • Nutrition Information Per Serving:
  • 590 calories, 14g total fat, 7g saturated fat, 90mg cholesterol, 480mg sodium, 69g carbohydrate, 9g dietary fibre, 9g sugars, 43g protein, 25%DV vitamin A, 90%DV vitamin C, 15%DV calcium, 30%DV iron.

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