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4 servings, 1/4 recipe (372 g) each
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Serve with a crisp green salad tossed with your favourite Kraft Dressing.
Prepare as directed, substituting farfalle (bow-tie pasta) for the penne and uncooked deveined peeled medium shrimp for the chicken, cooking shrimp in the dressing 5 to 6 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. Add remaining dressing, broth and seasonings to skillet; continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We loved this recipe. My 13 yr old son, who is sick of chicken, had seconds.It has so much flavor. I ran out of the Sun-Dried dressing. I used Sun-Dried Parm dressing. It worked. I also cut up the chicken and mixed with the penne. I added red pepper julian style. I would definitely make it again.
This recipe is AWESOME!! I've made it several times now and love it. The combination of flavours is superb. I'll confess its not as good heated up as left overs but the flavours from a fresh batch again, is simply awesome. Thanks for sharing this recipe.