Recipe of Vegan Creamy Tomato Pasta Almond Milk

Creamy Tomato-Basil Pasta With Chicken

To get this recipe together, you can use any pasta you like.

Recipe Summary Creamy Tomato-Basil Pasta With Chicken

A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.

Ingredients | Vegan Creamy Tomato Pasta Almond Milk

3 cups penne pasta, uncooked

¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

4 (4 ounce) boneless, skinless chicken breasts

1 cup fat-free, reduced-sodium chicken broth

½ teaspoon garlic powder

½ teaspoon black pepper

4 ounces PHILADELPHIA Neufchatel cheese, cubed

2 cups grape tomatoes

½ cup KRAFT Shredded Parmesan Cheese

8 fresh basil leaves, cut into strips

Directions

Cook pasta as directed on package. 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 (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

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.

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.

Info | Vegan Creamy Tomato Pasta Almond Milk

prep: 30 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Creamy Tomato-Basil Pasta With Chicken

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