Creamy Basil & Red Pepper Pasta -- this showed up in my email today courtesy of Kraft. Looks good! :)


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


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 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into bite-size pieces



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.


Nutrition Bonus:
This creamy low-fat main dish is a cinch to prepare. And you can feel great knowing that the red peppers are not only an excellent source of vitamin A but also contain vitamin C.

Categories: chicken, pasta, one_dish_meals, kid_friendly