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

Size-Wise
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.
Substitute
Prepare using whatever vegetables you have on hand.
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