Creamy Tomato-Basil Pasta with Chicken

Creamy Tomato-Basil Pasta with Chicken
  • 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


  1. 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.
  2. 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.
  3. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

04/27/2018
Creamy Tomato-Basil Pasta with Chicken, recipe PT15M PT1H 5 455 calories

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