Oh-So-Italian Rotini Skillet

• 4 oz. (1/2 of 8-oz. pkg.) OSCAR MAYER Hard Salami, cut into 1/4-inch-wide strips
• 1 lb. lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 1 each celery stalk, onion and large carrot, chopped Target 2 lb For $3.00 thru 02/06
• 2 cloves garlic, minced
• 1 carton (32 oz.) fat-free reduced-sodium chicken broth (4 cups)
• 1 can (28 oz.) no-salt-added diced tomatoes, undrained
• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
• 1 tsp. Italian seasoning
• 3 cups rotini pasta, uncooked
• 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup loosely packed fresh basil leaves, coarsely chopped

1. Cook salami in large deep skillet on medium heat 4 to 5 min.
2. or until crisp, stirring occasionally; drain.
3. Brown ground beef with celery, onions, carrots and garlic in same skillet on high heat.
4. Stir in broth, tomatoes, chickpeas and seasoning; cover.
5. Bring to boil.
6. Add pasta; simmer, covered, on medium-low heat 15 min.
7. or just until pasta is tender, stirring occasionally.
8. Sprinkle with cheese.
9. Remove from heat.
10. Let stand, covered, 5 min.
11. or until cheese is melted.
12. Top with salami and basil.

salami, lean ground beef, celery stalk, garlic, chicken broth, salt, chickpeas, italian seasoning, rotini pasta, three cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/oh-so-italian-rotini-skillet-144313.aspx (may not work)