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Creamy Tomato-Basil Pasta with Chicken 

prep time
30 min
time
30 min
servings
4 servings

what you need

  • 3 cups 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, omitting salt. 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.

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