PHILLY Creamy Basil and Red Pepper Pasta Recipe

PHILLY Creamy Basil and Red Pepper Pasta Recipe

  • 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
  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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