Kraft Garden-Fresh Farfalle Pasta & Chicken

Found this on Kraft Recipes.com and they looked great so I'm throwing them up here for storage for the future.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  cups farfalle pasta, uncooked (bow-tie pasta)
• 1  cup  baby carrots, diagonally sliced
• 1  cup  frozen peas
• 1  lb boneless skinless chicken breast, cut into thin strips
• 1  onion, thinly sliced
• 1⁄4 cup  KRAFT Tuscan House Italian Dressing and Marinade
• 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1⁄4 cup  chopped fresh basil
• 1⁄2 cup  kraft finely shredded italian*  five cheese blend

Directions

1. COOK pasta in large saucepan as directed on package, adding carrots and peas to boiling water the last 3 minute.
2. MEANWHILE, cook and stir chicken in large nonstick skillet 3 to 4 minute or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 minute or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 minute or until chicken is done, stirring occasionally.
3. DRAIN pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.