QueenBeeGrannyJean
04-15-2008, 11:40 AM
8 servings, 1-1/2 cups each
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir.
Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir.
Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.