As delicious as it is, our creamy roasted red pepper Alfredo sauce is amazingly easy to make. Try it in this chicken dish and see for yourself!
What You Need
Original recipe yields 4 servings
1/2 lb. linguine, uncooked
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 small red onion, sliced
1 cup fat-free reduced-sodium chicken broth
1 jar (7 oz.) roasted red pepper s, drained, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. garlic powder
2 Tbsp. chopped fresh basil
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.
Garnish with additional fresh basil and/or parsley before serving.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 51g
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.