Creamy Basil & Red Pepper Pasta

By kscribner

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-1/2 cups each

Ingredients

• 2 cups penne pasta, uncooked
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
• 1/4 cup fat-free milk
• 1 jar (7 oz.) roasted red peppers, well drained
• 1/2 cup fresh basil leaves
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 1

COOK pasta as directed on package. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.

SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.

DRAIN pasta. Add to chicken mixture; stir gently until well blended.

Substitute
If fresh basil is not available, use Italian (flat leaf) parsley instead.