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Creamy Basil & Red Pepper Pasta


2 cups penne pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1/2 cup fresh basil leaves
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces


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

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

DRAIN pasta. Add to chicken mixture in pan; stir gently until well blended.