Thursday, July 29, 2010

Creamy tomato basil pasta

From www.kraftfoods.com

3 cups Penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small Boneless skinless chicken breasts (1 lb.)
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips

make it

COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

kraft kitchens tips

Serving Suggestion
Serve with a crisp tossed green salad.
Variation
Check out our shrimp variation Creamy Tomato-Basil Pasta with Shrimp.

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