Creamy Chicken Penne

By carol gorman

You can have this Creamy Chicken Penne on the table in 30 minutes flat. PHILADELPHIA cream cheese makes a simple sauce for tender pasta and sautéed chicken and veggies - it’s one of our favourite weeknight shortcuts.

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Ingredients

• 3 cups penne pasta, uncooked
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 1 small onion, chopped
• 1 Tbsp. oil
• 2 cups sugar snap peas
• 1 small red pepper, chopped
• 1 clove garlic, minced
• 1-1/2 cups milk
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1/2 cup shredded Parmesan cheese
• 1 Tbsp. finely chopped fresh parsley
• 1/4 tsp. ground black pepper

Details

Servings 2
Preparation time 15mins
Adapted from kraftcanada.com

Preparation

Step 1

Cook pasta as directed on package, omitting salt.

Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6 to 8 min. or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 min. Add milk and cream cheese; cook and stir 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in Parmesan.

Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with parsley and black pepper.