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Ingredients
* 2 cups penne pasta, uncooked
* 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
* 1 tsp. oil
* 1 red pepper, finely chopped
* 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread
* 1/2 cup milk
* 2 Tbsp. KRAFT 100% Parmesan Grated Cheese
* 2 Tbsp. sliced stuffed green olives
* 2 tsp. dried rosemary leaves
Instructions
1. COOK pasta as directed on package.
2. MEANWHILE, cook and stir chicken in hot oil in large skillet on medium heat 5 min. or until chicken is cooked through, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
3. DRAIN pasta. Add to skillet; mix lightly.
Serves: Makes 4 servings, 1-1/2 cups (375 mL) each.
Prep: 15 min.
Total: 25 min.
Cooking Know-How:
Set the water on the stove as soon as you walk in the door. By the time you are ready to start cooking, the water should be boiling.
Substitute:
Substitute 2 Tbsp. chopped fresh rosemary for the dried rosemary.
Nutrition Information Per Serving (1-1/2 cups (375 mL)):
400 calories, 11g total fat, 4.5g saturated fat, 90mg cholesterol, 470mg sodium, 37g carbohydrate, 3g dietary fibre, 6g sugars, 36g protein, 20%DV vitamin A, 80%DV vitamin C, 10%DV calcium, 15%DV iron.
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