You can't go wrong with this simple creamy penne pasta recipe. With cream cheese and Parmesan it's full of rich flavor. Olives and peppers give it a kick.
What You Need
Original recipe yields 4 servings
2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 tsp. oil
1 red pepper, finely chopped
1/2 cup (1/2 of 250-g tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. sliced pimento-stuffed green olives
2 tsp. dried rosemary leaves
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
Drain pasta. Add to skillet; mix lightly.
Set the water on the stove as soon as you walk in the door. By the time you are ready to start cooking, the water should be boiling.
Substitute 2 Tbsp. chopped fresh rosemary for the dried rosemary.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.