Tuesday, March 29, 2011

Creamy Chicken Penne

What You Need

2 cups penne pasta, uncooked
3/4 lb.  boneless skinless chicken breasts, cut into thin strips
1/2 cup chopped onions
1 Tbsp.  olive oil
1 pkg. (6 oz. ) snow peas
1 small  red pepper, chopped
2 tsp. minced garlic
2 Tbsp.  butter
1 Tbsp. flour
1-1/2 cups  milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup  DI GIORNO Grated Romano Cheese
1 Tbsp. finely chopped fresh parsley

Make It

COOK pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6 to 8 min. or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 min. Remove from heat; cover to keep warm.
MELT butter in medium saucepan on medium heat. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook 1 to 2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
DRAIN pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Kraft Kitchens Tips

Enjoy your favorite foods while keeping portion size in mind!
How to Make it Meatless
Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.
Prepare using whatever vegetables you have on hand.
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