Creamy Tomato-Basil Pasta with Chicken


  • 3 cups Penne pasta, uncooked
  • 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
  • 4 small boneless skinless chicken breasts (1 lb.)
  • 1 cup fat-free reduced sodium chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 4 oz (1/2 of 8 oz pkg) PHILADELPHIA Neufchatel Cheese, cubed
  • 2 cups grape tomatoes
  • 1/2 cup KRAFT Shredded Parmesan cheese
  • 8 fresh basil leaves, cut into strips


  1. Cook pasta as directed on package.
  2. Meanwhile, heat 2 tbsp dressing in large skillet on medium heat.
  3. Add chicken and cover.
  4. Cook 5-6 minutes on each side or until done.
  5. Remove chicken from skillet and cover to keep warm.
  6. Carefully wipe out skillet with paper towel.
  7. Add remaining dressing, broth and seasonings to skillet and cook 3-4 minutes or until heated through.
  8. Add Neufchatel and cook and stir 2-3 minutes or until melted.
  9. Stir in tomatoes  and cook 3 minutes.
  10. Drain pasta and add to ingredients in skillet with Parmesan and basil.
  11. Mix well and serve topped with chicken.

Courtesy of KRAFT Foods


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