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

1. COOK pasta as directed on package.
2. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover.
3. Blend until smooth; set aside.
4. HEAT olive oil in a large skillet.
5. Add chicken; cook on medium-high heat 3 min., stirring frequently.
6. Stir in pepper mixture.
7. Reduce heat to medium; cook 5 min.
8. or until heated through, stirring frequently.
9. DRAIN pasta.
10. Add to chicken mixture; stir gently until well blended.
11. 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)