Mediterranean Chicken and Vegetable Farfalle

• 3 cups farfalle (bow-tie pasta), uncooked
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup chopped fresh green beans
• 1 cup halved red pepper strips
• 3/4 cup rinsed canned chickpeas (garbanzo beans)
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add chicken and green beans; cook 5 to 6 min.
4. or until chicken is done, stirring frequently.
5. Add peppers; cook and stir 2 to 3 min.
6. or until crisp-tender.
7. Add chickpeas, cream cheese product and broth; cook 2 to 3 min.
8. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
9. Drain pasta, reserving 1/4 cup cooking water.
10. Add pasta and feta to chicken mixture in skillet; mix well.
11. Gradually stir in enough of the reserved cooking water until sauce is of desired consistency.

farfalle, oil, chicken breasts, green beans, halved red pepper strips, chickpeas, philadelphia, oregano

Taken from www.kraftrecipes.com/recipes/mediterranean-chicken-vegetable-farfalle-146117.aspx (may not work)