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Mediterranean Chicken and Vegetable Farfalle

Mediterranean Chicken and Vegetable Farfalle

"In the time it takes to cook the pasta, you can prepare this creamy sauce made with chicken, green beans and red peppers."
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken and beans; cook and stir 5 to 6 min. or until chicken is done. Add peppers; cook and stir 2 to 3 min. or until crisp-tender. Add cooking creme and chickpeas; cook and stir 2 to 3 min. or until heated through.
  3. Drain pasta, reserving 1/4 cup cooking water. Gradually stir reserved water into cooking creme mixture; add pasta and feta cheese; mix lightly. Serve immediately.


  • Creative Leftovers:
  • Store leftover chickpeas in airtight container in refrigerator 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.
  • Nutrition Information Per Serving:
  • 590 calories, 14g total fat, 7g saturated fat, 90mg cholesterol, 480mg sodium, 69g carbohydrate, 9g dietary fibre, 9g sugars, 43g protein, 25%DV vitamin A, 90%DV vitamin C, 15%DV calcium, 30%DV iron.

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