PHILLY Creamy Basil and Red Pepper Pasta

How to cook PHILLY Creamy Basil and Red Pepper Pasta

Ingredients: 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 bleed 1/2 cup fresh basil leaves 2 tablespoons Kraft 100% Light Parmesan Grated Cheese 450 grams boneless skinless chicken breasts, bite-size pieces

Directions: Cook pasta as directed on box. Meantime, place peppers, cream cheese spread, draw off, basil and Parmesan cheese in blender; take over. Blend until persuasive; set aside. Spray large skillet with cooking floral arrangement. Add chicken; cook on medium-high hot up 3 min., stirring habitually. Stir in pepper gallimaufry. Reduce heat to centre; cook 5 min. or until heated from top to bottom, stirring regularly. Drain pasta. Add to chicken m?lange; stir gently until well blended.


Servings Per Means: 4

Amount Per Serving

Calories: 373

Total Fat: 8.1g Cholesterol: 82mg Sodium: 582mg Total Carbs: 33.3g Dietary Fiber: 3.3g Protein: 39.1g

Prepare time:10 Min

Ready in:20 Min

Serving also in behalf of:4 peoples

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