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Chicken and Vegetable Cheesy Pasta
0hr
35min
6 servings, 1-1/3 cups each
What You Need
2 cups penne pasta, uncooked
1 Tbsp. oil, divided
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips, divided
7 carrots (1/2 lb.), shredded
1 onion, sliced
2 cloves garlic, minced
6 KRAFT Singles, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
NUTRITION INFORMATION
Serving Size 1 serving
Amount per Serving
Calories 370.00kcal 370.00kcal
Fat Cal 0
%DV*
Total Fat 11.00g
14%
Saturated Fat 4.50g
23%
Trans Fat 0.00g
Cholesterol 85.00mg
28%
Sodium 350.00mg
15%
Total Carbohydrates 33.00g
12%
Dietary Fibers 3g
11%
Sugars 6.00g
12%
Protein 34.00g
68%
Vitamin A 130% • Vitamin C 2% • Calcium 25% • Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.
Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add half the chicken; cook and stir 2 min. or until lightly browned. Remove from skillet; cover to keep warm. Repeat with remaining chicken and 1 tsp. of the remaining oil. Add remaining oil, carrots, onions and garlic to skillet; cook and stir 3 min. Return chicken to skillet; cook 2 min. or until done, stirring frequently. Remove from heat; cover to keep warm.
Drain pasta, reserving 1-1/4 cups of the cooking water. Return pasta to pan. Stir in reserved water and Singles; cook and stir 1 min. or until Singles are completely melted. Add chicken mixture; cook and stir 2 min. or until heated through. Top with Parmesan and parsley.
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