• Mediterranean Chicken and Vegetable Farfalle

Mediterranean Chicken and Vegetable Farfalle

30 4 servings, 2 cups (500 mL) each
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Prep Time
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4 servings, 2 cups (500 mL) each

In less than 30 minutes, you can prepare and serve this Mediterranean-inspired pasta recipe. Chicken, vegetables and chickpeas come together in a tasty creamy Feta sauce.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken and green beans; cook 5 to 6 min. or until chicken is done, stirring frequently. Add peppers; cook and stir 2 to 3 min. or until crisp-tender. Add chickpeas, cream cheese product and broth; cook 2 to 3 min. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
  • Drain pasta, reserving 1/4 cup cooking water. Add pasta and feta to chicken mixture in skillet; mix well. Gradually stir in enough of the reserved cooking water until sauce is of desired consistency.

How to Use Leftover Canned Chickpeas

Spoon leftover chickpeas into airtight container. Refrigerate up to 3 days. Combine with chopped cucumbers, grape tomatoes, slivered red onions and Kraft Greek with Feta and Oregano Dressing for a simple side-dish salad.


Substitute chopped asparagus or broccoli florets for the green beans.


Prepare using Philadelphia Garden Vegetable Light Cream Cheese Product.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 540
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 90mg
Sodium 420mg
Carbohydrate 63g
Dietary fibre 5g
Sugars 8g
Protein 42g
Vitamin A 20 %DV
Vitamin C 90 %DV
Calcium 10 %DV
Iron 30 %DV

* 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.

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