- 1 Pound boneless skinless chicken breasts, thinly sliced
- 1 Cup chopped carrots
- 2 Cups chopped asparagus
- 1/4 Cup Sun-Dried Tomato Dressing
- 1/4 Cup KRAFT Shredded Colby & Monterey Jack Cheese
Cook pasta as directed on package.
Cook and stir chicken in hot oil in large skillet for 5 minutes or until meat is evenly browned. Stir in vegetables and dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is done and vegetables are crisp-tender.
Drain pasta, reserving 1/4 cup of the cooking liquid. Place pasta in large serving bowl. Add reserved cooking liquid and the meat mixture; toss lightly. Sprinkle with cheese.