Creamy Tomato-Basil Pasta with Chicken
- Number of Servings: 4
Ingredients
3 cups wheat penne pasta, uncooked 1/4 cup KRAFT Sun Dried Tomato Vinaigrette 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
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SADIE78.
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SADIE78.
Nutritional Info Amount Per Serving
- Calories: 423.8
- Total Fat: 11.5 g
- Cholesterol: 32.7 mg
- Sodium: 700.9 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 5.7 g
- Protein: 17.4 g
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