Categories: chicken, dinner, pasta

Ingredients

• 2 cups whole wheat penne pasta, uncooked
• 1 jar (300 g) roasted red peppers, well drained
• 125 g (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread
• 1/2 cup skim milk
• 1/2 cup fresh basil leaves
• 2 Tbsp. KRAFT 100% Light Grated Parmesan Cheese
• 1 lb. (500 g) boneless skinless chicken breasts, cut into bite-size pieces

Directions

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

2. 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.

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

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