This was so fast & easy. And a perfect meal to start off spring, it was light and fresh tasting! So yummy. My husband loved it and wanted me to add it to our regulars!
3 cups Farfalle (bow-tie pasta) uncooked
1 cup baby carrots, diagonally sliced
1 cup frozen peas
1 lb. boneless skinless chicken breasts, but into thin strips
1/2 onion, thinly sliced
1/4 cup Tuscan House Italian Dressing and Marinade
1 Can (14 oz) chicken broth
1/4 cup finely shredded five cheese blend
Cook pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 min.
Meanwhile, cook and stir chicken in large nonstick skillet 3 to 4 min. or until no longer pink. Remove chicken from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.