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Ingredients

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

Nutrition Info

496.6 calories carbohydrate: 47.9 g cholesterol: 91 mg fat: 15.8 g fiber: 3.6 g protein: 38.2 g saturatedFat: 7.7 g servingSize: - sodium: 636.1 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

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