Side Dish

Chipotle-Chicken Farfalle

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prep time

15 min

total time

30 min

makes

6 servings, 1-3/4 cups (425 mL) each

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kraft

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What You Need

4-1/2 cups whole wheat farfalle (bow-tie pasta), uncooked

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 yellow pepper, cut into thin strips

1/2 red onion, thinly sliced

1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, drained

1/2 cup skim milk

1 canned chipotle pepper in adobo sauce, seeded, chopped

1/2 cup Kraft Tex Mex Light Shredded Cheese

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

2 Tbsp. finely chopped cilantro

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook chicken in large nonstick skillet on medium heat 5 min. or until evenly browned, stirring frequently. Add yellow peppers and onions; cook and stir 3 min. or until crisp-tender. Stir in tomatoes, milk and chipotle peppers. Bring to boil; simmer on medium-low heat 4 min., stirring occasionally.

DRAIN pasta; place in large bowl. Add sauce; toss to coat. Top with remaining ingredients.

kraft kitchens tips

Special Extra

For more heat, use 2 chipotle peppers.

How to Make a Creamier Pasta Sauce

For an extra creamy pasta sauce, reserve 1/2 cup of the drained pasta cooking water. Toss drained pasta with prepared sauce as directed. Gradually stir in reserved water until of desired consistency. Top with remaining ingredients as directed.