philly creamy basil and red pepper pasta
Noodles & Pasta
PHILLY Creamy Basil and Red Pepper Pasta
Inspired by Philly flavors, penne pasta dresses in creamy sauce with roasted red peppers, fresh basil, and Parmesan. Bold, sweet, and herbaceous—elegant enough for dinner guests, easy enough for weeknights.
Ingredients
- 2 cups whole wheat penne pasta, uncooked
- 1 (300 g) jar roasted red peppers, drained and chopped
- 125 grams philadelphia light cream cheese spread
- 1/2 cup skim milk
- 1/2 cup fresh basil leaves
- 2 tablespoons kraft 100% light parmesan grated cheese
- 450 grams boneless skinless chicken breasts, bite-size pieces
Directions
- Cook pasta as directed on package. Meanwhile, place peppers, cream cheese spread, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.
- Spray large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.
- Drain pasta. Add to chicken mixture; stir gently until well blended.
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