Creamy Basil and Red Pepper Pasta

• 2 cups penne pasta, uncooked
• 4 ounces neufchatel cheese
• 14 cup nonfat milk
• 1 (7 ounce) jar roasted red peppers, well drained
• 34 cup fresh basil leaf
• 2 tablespoons parmesan cheese, grated plus additional
• parmesan cheese, for serving
• 1 lb boneless skinless chicken breast
• salt and pepper, to taste

1. Cook pasta in a large pot as directed on package.
2. Place the peppers, cream cheese, milk, 1/2 cup basil and Parmesan cheese in blender container, cover and blend until smooth; pour into medium saucepan and set aside.
3. Pound the chicken with meat mallet to flatten slightly and grill on George Forman grill or grill pan until cooked through.
4. When done using a fork and knife, cut the chicken into bite size pieces; stir into pepper mixture, over medium heat, cook for 5 minutes or until heated through.
5. Drain the cooked pasta and add to chicken mixture stirring to blend well; adjust seasonings to suit personal taste.
6. Serve topped with additional Parmesan and basil leaves.

penne pasta, neufchatel cheese, nonfat milk, red peppers, fresh basil leaf, parmesan cheese, parmesan cheese, chicken breast, salt

Taken from www.food.com/recipe/creamy-basil-and-red-pepper-pasta-191451 (may not work)