Creamy Chicken Skillet Pasta

• 1/2 cup oil-packed sun-dried tomatoes, undrained
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1-1/4 qt. (5 cups) water
• 1 lb. penne pasta, uncooked
• 1 pkg. (10 oz.) frozen peas, thawed
• 1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

1. Drain tomatoes, reserving 2 Tbsp.
2. oil; cut tomatoes into strips.
3. Heat reserved oil in large skillet on medium heat.
4. Add chicken; cook and stir 4 min.
5. or until done.
6. Remove chicken from skillet.
7. Add water to skillet; bring to boil.
8. Add pasta; simmer 10 min.
9. or just until tender, adding peas after 7 min.
10. and stirring occasionally.
11. Stir in dressing mix, Neufchatel, chicken and tomatoes; cook 5 min.
12. or until Neufchatel is melted and mixture is well blended, stirring frequently.
13. Top with feta.
14. Remove from heat; cover.
15. Let stand 5 min.
16. or until feta starts to melt.

tomatoes, boneless skinless chicken breasts, water, penne pasta, frozen peas, env, feta cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-skillet-pasta-150580.aspx (may not work)