Roasted Pepper Alfredo with Chicken

• 1/2 lb. linguine, uncooked
• 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 small red onion, sliced
• 1 cup fat-free reduced-sodium chicken broth
• 1 jar (7 oz.) roasted red peppers, drained, sliced
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 tsp. garlic powder
• 2 Tbsp. chopped fresh basil

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, heat 2 Tbsp.
3. dressing in large nonstick skillet on medium heat.
4. Add chicken and onions; cook on medium heat 6 to 8 min.
5. on each side or until done (165F).
6. Remove from skillet; cover to keep warm.
7. Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth.
8. Add to skillet.
9. Bring to boil on medium-high heat, stirring constantly.
10. Simmer on medium-low heat 5 min., stirring occasionally.
11. Drain pasta.
12. Add to cheese sauce in skillet along with the basil; stir to evenly coat.
13. Slice chicken; serve over pasta mixture.

linguine, dressing, chicken breasts, red onion, chicken broth, red peppers, philadelphia cream cheese, parmesan cheese, garlic powder, fresh basil

Taken from www.kraftrecipes.com/recipes/roasted-pepper-alfredo-chicken-182247.aspx (may not work)