Garden-Fresh Farfalle Pasta & Chicken

• 3 cups farfalle (bow-tie pasta), uncooked
• 1 cup baby carrots, diagonally sliced
• 1 cup frozen peas
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 1 onion, thinly sliced
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1/4 cup chopped fresh basil
• 1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. Cook pasta as directed on package, adding carrots and peas to boiling water the last 3 min.
2. Meanwhile, cook and stir chicken in large nonstick skillet 3 to 4 min.
3. or until no longer pink.
4. Remove from skillet; cover to keep warm.
5. Add onions and dressing to skillet; cook 5 min.
6. or until onions are crisp-tender, stirring frequently.
7. Return chicken to skillet.
8. Stir in broth.
9. Bring to boil; simmer on medium-low heat 3 min.
10. or until chicken is done, stirring occasionally.
11. Drain pasta mixture.
12. Add to skillet with basil; stir.
13. Serve topped with cheese.

farfalle, baby carrots, frozen peas, chicken breasts, onion, italian dressing, chicken broth, fresh basil, cheese

Taken from www.kraftrecipes.com/recipes/garden-fresh-farfalle-pasta-chicken-115969.aspx (may not work)