Chicken Pasta Primavera

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prep time

10 min

total time

30 min

makes

4 servings, 2-1/2 cups (625 mL) each

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kraft

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What You Need

3 cups whole wheat penne pasta, uncooked

2 Tbsp. oil

1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips

1 onion, chopped

3 cloves garlic, minced

1 can (19 oz/540 mL) no-salt-added diced tomatoes, undrained

1-1/2 cups fresh broccoli florets

1 red pepper, cut into thin strips

1 each carrot and celery stalk, sliced

1 tsp. dried basil leaves, crushed

1/4 tsp. each crushed red pepper, black pepper, salt

1/4 cup Kraft 100% Parmesan Light Grated Cheese

1 Tbsp. chopped fresh parsley

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium heat. Add chicken, onions and garlic; cook 4 to 5 min. or until chicken is no longer pink, stirring frequently. Stir in tomatoes, vegetables and seasonings. Bring to boil; simmer on medium-low heat 10 min. or until vegetables are tender.

DRAIN pasta; place in large bowl. Add chicken mixture and cheese; toss to coat. Sprinkle with parsley.

kraft kitchens tips

Substitute

Prepare using any bite-size whole wheat pasta.

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rating

This meal was delicious and made enough that we were able to have it a second night. It would also be great to freeze and have later.
posted by harvey.trott | on 7/8/2004

rating

I have made this many times. Its very good and easy to make. Left overs are great
posted by madisonw | on 6/15/2004