Creamy Basil & Red Pepper Pasta

photo by:kraft

Don't panic. 6:00 sneaks up on all of us. Chicken in creamy pureed roasted red pepper sauce served over pasta are a lifesaver any night of the week.

time

prep:

10 min

total:

25 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

cups penne pasta, uncooked

jar (7 oz.) roasted red peppers, well drained

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened

1/2

cup fresh basil

1/4

cup fat-free milk

Tbsp. KRAFT Grated Parmesan Cheese

lb. boneless skinless chicken breasts, cut into bite-size pieces

Make It

COOK pasta as directed on package.

MEANWHILE, blend all remaining ingredients except chicken in blender until smooth. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min. or until no longer pink, stirring frequently. Stir in pepper puree; simmer on medium heat 5 min. or until chicken is done and mixture is heated through, stirring frequently.

DRAIN pasta. Add to chicken mixture; mix lightly.

Kraft Kitchens Tips

Substitute

Prepare using whole wheat or multi-grain pasta.

Substitute

If fresh basil is not available, use Italian (flat leaf) parsley instead.

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a cook

posted:10/11/2006

Great recipe. Very easy and quick. I have a son who is very a picky eater and he went back for seconds. It will be a keeper in our house.

samiam778

posted:10/8/2006

I made this recipe for a family gathering and it was a huge hit! My VERY picky husband and brother both had second helpings! I doubled the sauce for the recipe and added garlic to the chicken as I cooked it. I also used a mix of parmesan, asiago and romano cheese instead of just plain parmesan. I think this would also be good with some fresh asparagus or maybe zucchini and squash. It was so easy to make! This one will become a regular in our house!

a cook

posted:10/7/2006

This was a very good sauce for being low fat. It tasted rich and flovorful. I used shrimp instead of chicken and added some garlic when cooking the shrimp. I made the sauce ahead and it held well for several hours. We all enjoyed it.

Angelaweeks

posted:10/5/2006

I made this dish last night for the first time for a family gathering. Everyone loved it, even the picky 10 year old! I doubled the sauce recipe and which was a good call. I roasted fresh peppers and for the double of sauce I used three whole peppers. Next time I think I will add some garlic and maybe onion when I cook the chicken. The flavor was very good but I thought it was missing just a little something those two may be just the thing.

anniesss

posted:10/5/2006

This was quite simple to make and had a great presentation, but the flavors were bland. I think adding some Italian Seasoning or garlic would give this a boost, but is very plain as is.

chris2013

posted:10/4/2006

This recipe was very delicious. Unfortunately, I'm going to have to double the quantity for four. Two teenage boys and my husband, I hardly had enough for myself!

a cook

posted:10/4/2006

It is easy and inexpensive, I am bringing it to our sewing group next week

finnigan_01

posted:10/4/2006

It was definalty flavorful, I added a bit of half and half milk to make it more creamy. Leftovers the next day were a bit dry but still tasted good. It needed a bit more to it. I added garlic and a bit less basil and that made it yummy

kdrtdeitz

posted:10/4/2006

I think this recipe would be good with tomatoes instead of roasted red peppers. The basil was also to much. I would use less next time.

a cook

posted:10/3/2006

Before making this recipe I looked through some of the previous comments to see what to expect. We added a few cloves of garlic, some salt, pepper, and onion powder, and changed the milk to 1/2 & 1/2. I also doubled the sauce because some had said it was too dry. Both my husband & I loved it!