The dish Olive Garden stopped making!

I found its substitute. Finally. So happy.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked

2 cups frozen peas and carrots

1 lb. boneless skinless chicken breasts, cut into thin strips - marinated in italian dressing

1 onion, thinly sliced

1 small can mushrooms - or small bunch of fresh mushrooms

1/4 cup Italian Dressing

1 can (14 oz.) fat-free reduced-sodium chicken broth - I actually use 1/2 this amount

1/4 cup chopped fresh basil

1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend - I used more...

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 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.