PHILLY Creamy Basil and Red Pepper Pasta
Cream cheese creates a luscious sauce with basil and roasted red pepper, turning this pasta into a velvety, flavor-packed dish.
Ingredients
2 cups whole wheat penne pasta, uncooked
1 (300 g) jar roasted red peppers, drained and chopped
125 grams PHILADELPHIA Light Cream Cheese Spread
1/2 cup skim milk
1/2 cup fresh basil leaves
2 tablespoons Kraft 100% Light Parmesan Grated Cheese
450 grams boneless skinless chicken breasts, bite-size pieces
Description
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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