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Creamy Tomato-Basil Pasta with Chicken Courtesy of PHILADELPHIAÂ® Cream Cheese
Prep Time: 17 Min.
Cook Time: 13 Min.
Transform chicken into a light and creamy pasta dish full of fresh flavor.

* 3 c. penne pasta, uncooked
* 1/4 c. KRAFT Sun-dried Tomato Vinaigrette Dressing
* 4 (4-oz.) boneless skinless chicken breast
* 1 c. fat-free, reduced sodium chicken broth
* 1/2 tsp. garlic powder
* 1/2 tsp. black pepper
* 4 oz. PHILADELPHIA Neufchatel Cheese, cubed
* 2 c. grape tomatoes
* 1/2 c. KRAFT Grated Parmesan Cheese
* 8 fresh basil leaves, cut into strips
1. COOK pasta as directed on pkg. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165Â°F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
2. ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
3. DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
Serving Suggestion: Serve with a crisp tossed green salad.

Variation: Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking shrimp in the dressing 5 to 6 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. Wipe out skillet, then continue as directed.