Cheddar, Parmesan and pepperjack combine with chicken and pasta to make this dish a prime dinnertime option.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/3 cup KRAFT Grated Parmesan or Romano Cheese, divided
6 KRAFT 2% Milk Pepperjack Singles, divided
4 cups whole wheat fusilli pasta, uncooked
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
2 Tbsp. chopped fresh cilantro
Add To Shopping List
Let's Make It
Combine cheddar and 1/4 cup Parmesan. Cut three 2% Milk Singles in half. Cook pasta in large saucepan as directed on package.
Meanwhile, cook chicken in large nonstick skillet 5 min. on each side or until done (165�F). Top each breast with 1 Tbsp. marinara sauce, about 1-1/2 Tbsp. of the cheddar mixture and 1 Singles piece; cook 3 to 5 min. or until cheeses are melted. Remove from skillet; cover to keep warm.
Drain pasta; return to pan. Stir in remaining marinara sauce and Singles; cook and stir 3 min. or until sauce is heated through and Singles are melted. Spoon onto platter; top with chicken, remaining Parmesan and cilantro.
Substitute parsley for the cilantro.
Add 2 to 3 tsp. crushed red pepper to the drained cooked pasta with the remaining pasta sauce and Singles.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 64g
Dietary Fibers 8g
* 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.