Creamy PHILADELPHIA Penne Pasta with Chicken

• 2 cups penne pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. oil
• 1 red pepper, finely chopped
• 1/2 cup (1/2 of 250-g tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1/2 cup milk
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 2 Tbsp. sliced pimento-stuffed green olives
• 2 tsp. dried rosemary leaves

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min.
3. or until chicken is done, stirring frequently.
4. Add remaining ingredients; cook 5 min.
5. or until cream cheese spread is completely melted and mixture is well blended.
6. Drain pasta.
7. Add to skillet; mix lightly.

penne pasta, boneless skinless chicken breasts, oil, red pepper, philadelphia, milk, parmesan cheese, green olives, rosemary

Taken from www.kraftrecipes.com/recipes/creamy-philadelphia-penne-pasta-chicken-148586.aspx (may not work)