Mediterranean Chicken & Vegetable Rotini

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup halved red pepper strips
• 1 cup frozen green beans
• 1 tub (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
• 2 cups hot cooked whole wheat rotini pasta
• 3/4 cup rinsed canned chickpeas (garbanzo beans)
• 1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

1. Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min.
2. or until chicken is done.
3. Add green beans; cook and stir 2 to 3 min.
4. or until heated through.
5. Add cooking creme; cook and stir 2 min.
6. Stir in pasta and chickpeas; top with feta.

boneless skinless chicken breasts, halved red pepper strips, frozen green beans, philadelphia, pasta, chickpeas, cheese

Taken from www.kraftrecipes.com/recipes/mediterranean-chicken-vegetable-rotini-131212.aspx (may not work)