- 3 cups penne pasta, uncooked
- 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
- 4 (4 ounce) boneless, skinless chicken breasts
- 1 cup fat-free, reduced-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 ounces PHILADELPHIA Neufchatel cheese, cubed
- 2 cups grape tomatoes
- 1/2 cup KRAFT Shredded Parmesan Cheese
- 8 fresh basil leaves, cut into strips
- Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
- Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
- Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
04/27/2018
recipepes.com
Creamy Tomato-Basil Pasta with Chicken, recipe
PT15M
PT1H
5
455 calories
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