Ingredients
4
4 servings
- •3 cups penne pasta, uncooked
- •¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
- •4 (4 ounce) boneless, skinless chicken breasts
- •1 cup fat-free, reduced-sodium chicken broth
- •½ teaspoon garlic powder
- •½ teaspoon black pepper
- •4 ounces PHILADELPHIA Neufchatel cheese, cubed
- •2 cups grape tomatoes
- •½ cup KRAFT Shredded Parmesan Cheese
- •8 fresh basil leaves, cut into strips
Instructions
- 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 (165 degrees F). 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 Neufchatel is melted. Stir in tomatoes; cook 3 min.
- Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
Nutritional Facts
Per 4 servings
- Calories: 497
- Carbohydrate: 48g
- Fat: 16g
- Fiber: 4g
- Protein: 38g
- Sugar: 2g
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