Chicken breasts and penne pasta cook up quickly in this creamy skillet dish made with Neufchatel and crumbled feta.
What You Need
Original recipe yields 8 servings
1/2 cup oil-packed sun-dried tomatoes, undrained
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 qt. (5 cups) water
1 lb. penne pasta, uncooked
1 pkg. (10 oz.) frozen peas, thawed
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
Add To Shopping List
Let's Make It
Drain tomatoes, reserving 2 Tbsp. oil; cut tomatoes into strips.
Heat reserved oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Remove chicken from skillet.
Add water to skillet; bring to boil. Add pasta; simmer 10 min. or just until tender, adding peas after 7 min. and stirring occasionally.
Stir in dressing mix, Neufchatel, chicken and tomatoes; cook 5 min. or until Neufchatel is melted and mixture is well blended, stirring frequently. Top with feta. Remove from heat; cover. Let stand 5 min. or until feta starts to melt.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* 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.