One-Skillet Chicken and Vegetable Pasta

• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 2 cups water
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 4 cups whole wheat rotini pasta, uncooked
• 1 cup small broccoli florets
• 1 large orange pepper, cut into thin strips
• 1 cup halved cherry tomatoes
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/4 tsp. ground black pepper

1. Cook and stir chicken in 2 Tbsp.
2. dressing in large skillet on medium-high heat 4 to 5 min.
3. or until chicken is lightly browned.
4. Add water, broth and pasta; stir.
5. Cover.
6. Bring to boil; simmer on medium-low heat 10 min.
7. Stir in broccoli and orange peppers; cook, uncovered, 5 min.
8. or until chicken is done and vegetables are crisp-tender.
9. Stir in tomatoes; cook 2 to 3 min.
10. or until heated through.
11. Add remaining dressing, cheese and black pepper; mix lightly.

boneless skinless chicken breasts, tomato vinaigrette, water, chicken broth, whole wheat rotini pasta, broccoli florets, orange pepper, tomatoes, parmesan cheese, ground black pepper

Taken from www.kraftrecipes.com/recipes/one-skillet-chicken-vegetable-pasta-151677.aspx (may not work)