Creamy Basil & Red Pepper Pasta

• 3 qt. whole wheat penne pasta, uncooked
• 3 cups skim milk
• 1-1/2 qt. jarred roasted red peppers, well drained
• 3 cups Philadelphia Light Cream Cheese Product
• 3 cups fresh basil
• 3/4 cup Kraft Shredded Parmesan
• boneless skinless chicken breasts, cut into bite-size pieces

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, blend all remaining ingredients except chicken in blender until smooth; set aside.
3. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min., stirring frequently.
4. Stir in pepper mixture; cook on medium heat 5 min.
5. or until chicken is done (170 degrees F), stirring frequently.
6. Drain pasta; place in large bowl.
7. Add chicken mixture; mix lightly.

whole wheat penne pasta, milk, red peppers, cream cheese, fresh basil, parmesan, chicken breasts

Taken from www.kraftrecipes.com/recipes/creamy-basil-red-pepper-pasta-121687.aspx (may not work)