Creamy Basil & Red Pepper Pasta
- 2-1/2 oz. penne rigate pasta, uncooked
- 1 oz. PHILADELPHIA Fat Free Cream Cheese
- 1 Tbsp. fat-free milk
- 2 oz. roasted red peppers, canned in brine
- 2 Tbsps. basil
- 1-1/2 tsps. KRAFT Grated Parmesan Cheese
- 1/2 tsp. olive oil
- 4 oz. boneless skinless chicken breast, cut into strips
- 1 On-the-Go packet
- 1 bottle of water, 20 fl oz
- COOK pasta as directed on package.
- Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover.
- Blend until smooth; set aside.
- HEAT olive oil in a large skillet.
- 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.
- POUR CRYSTAL LIGHT On-the-Go packet into bottle of water; mix or shake well.
penne rigate pasta, philadelphia fat free, milk, red peppers, basil, tsps, olive oil, boneless skinless chicken breast, packet, water
Taken from www.kraftrecipes.com/recipes/creamy-basil-red-pepper-pasta-110254.aspx (may not work)