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Creamy Tomato-Basil Pasta with Chicken

By: Philadelphia

"A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish."

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 cups penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
4 (4 ounce) boneless, skinless chicken breasts
1 cup fat-free, reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Directions

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.

Footnotes

Serving Suggestion: Serve with a crisp tossed green salad.
Variation: Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking shrimp in the dressing 5 to 6 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. Wipe out skillet, then continue as directed.