Chicken Alfredo-Pesto Pasta

• 220 g angel hair pasta, uncooked
• 2 tsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups milk
• 1/2 cup Philadelphia Cream Cheese Product
• 1 large red pepper, cut into strips
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. CLASSICO Basil Pesto di Genova

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add chicken; cook and stir 7 min.
4. or until done.
5. Stir in milk and cream cheese product; cook 3 min.
6. or until cream cheese is completely melted and mixture is well blended.
7. Add peppers, Parmesan and pesto; stir.
8. Cook 3 min.
9. or until heated through, stirring occasionally.
10. Drain pasta.
11. Add to cream cheese mixture; toss to coat.

angel hair pasta, oil, chicken breasts, milk, philadelphia cream cheese, red pepper, cheese, genova

Taken from www.kraftrecipes.com/recipes/chicken-alfredo-pesto-pasta-98025.aspx (may not work)