Kraft Garden-Fresh Farfalle Pasta & Chicken

• 3 cups farfalle pasta, uncooked (bow-tie pasta)
• 1 cup baby carrots, diagonally sliced
• 1 cup frozen peas
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1 onion, thinly sliced
• 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1/4 cup chopped fresh basil
• 1/2 cup kraft finely shredded italian* five cheese blend

1. COOK pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 minute.
2. MEANWHILE, cook and stir chicken in large nonstick skillet 3 to 4 minute or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 minute or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 minute or until chicken is done, stirring occasionally.
3. DRAIN pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.

farfalle pasta, baby carrots, frozen peas, chicken breast, onion, marinade, chicken broth, fresh basil

Taken from www.food.com/recipe/kraft-garden-fresh-farfalle-pasta-chicken-417107 (may not work)