• 4servings
  • 373calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups whole wheat penne pasta, uncooked

  2. 1 (300 g) jar roasted red peppers, drained and chopped

  3. 125 grams PHILADELPHIA Light Cream Cheese Spread

  4. 1/2 cup skim milk

  5. 1/2 cup fresh basil leaves

  6. 2 tablespoons Kraft 100% Light Parmesan Grated Cheese

  7. 450 grams boneless skinless chicken breasts, bite-size pieces

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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