Creamy Basil & Red Pepper Pasta

Prep

10 minute(s)

Ready in

20 minute(s)

Serves:

2 cups whole wheat penne pasta, uncooked
1 jar (300 g) roasted red peppers, well drained
125 (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup skim milk
1/2 cup fresh basilleaves
2 Tbsp. KRAFT 100% Light Parmesan Grated Cheese
1 lb. (500 g) boneless skinless chicken breasts, cut into bite-size pieces

Cook pasta as directed on package. Meanwhile, place peppers, cream cheese spread, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.

Spray large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.

Drain pasta. Add to chicken mixture; stir gently until well blended.

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