Combine fresh red, green and yellow peppers in this Chicken and Bell Pepper Pasta! This Chicken and Bell Pepper Pasta features creamy Neufchatel cheese.
What You Need
Original recipe yields 4 servings
1/2 lb. linguine, uncooked
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small each green, red and yellow bell peppers, cut into strips
2 cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth, divided
2 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 tsp. ground black pepper
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add chicken, bell peppers and garlic; cook and stir 5 to 6 min. or until chicken is done. Add 3/4 cup broth; simmer on low heat 2 min. or until heated through, stirring occasionally. Whisk remaining broth and flour until blended. Add to chicken mixture; cook and stir 2 min. or until sauce is thickened. Add Neufchatel; cook 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
Drain pasta; return to pan. Add chicken mixture; mix lightly. Serve topped with Parmesan and black pepper.
Omit broth, flour and Neufchatel. Stir 1-1/2 cups CLASSICO Creamy Alfredo Pasta Sauce into chicken mixture once chicken is done. Cook and stir 2 min. or until heated through. Continue with third step as directed.
Sprinkle with chopped fresh parsley.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 48g
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.