Creamy Basil & Red Pepper Pasta

• 10 oz. penne rigate pasta, uncooked
• 4 oz. PHILADELPHIA Fat Free Cream Cheese
• 1/4 cup fat-free milk
• 7 oz. roasted red peppers, canned in brine
• 1/2 cup basil
• 1-1/2 tsp. KRAFT Grated Parmesan Cheese
• 2 tsp. olive oil
• 1 lb. boneless skinless chicken breast, cut into strips
• 4 On-the-Go packets
• 4 bottles of water, 20 fl oz

1. COOK pasta as directed on package.
2. 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 each CRYSTAL LIGHT On-the-Go packet into a 20 fl oz bottle of water; mix or shake well.
12. Serve each person 1 water bottle.

penne rigate pasta, philadelphia fat free, milk, red peppers, basil, parmesan cheese, olive oil, boneless skinless chicken breast, packets, bottles of water

Taken from www.kraftrecipes.com/recipes/creamy-basil-red-pepper-pasta-110255.aspx (may not work)