Creamy Basil & Red Pepper Pasta

• 2 cups penne pasta, uncooked
• 1 jar (7 oz.) roasted red peppers, well drained
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
• 1/2 cup fresh basil
• 1/4 cup fat-free milk
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1. Cook pasta as directed on package.
2. Meanwhile, blend all remaining ingredients except chicken in blender until smooth.
3. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min.
4. or until no longer pink, stirring frequently.
5. Stir in pepper puree; simmer on medium heat 5 min.
6. or until chicken is done and mixture is heated through, stirring frequently.
7. Drain pasta.
8. Add to chicken mixture; mix lightly.

penne pasta, red peppers, philadelphia fat free, fresh basil, milk, parmesan cheese, boneless skinless chicken breasts

Taken from www.kraftrecipes.com/recipes/creamy-basil-red-pepper-pasta-69024.aspx (may not work)