INGREDIENTS
2 cups
whole wheat penne pasta, uncooked
1
jar roasted red peppers, drained and chopped
125 g
PHILADELPHIA Light Cream Cheese Spread
1/2 cup
skim milk
1/2 cup
fresh basil leaves
2 tbsp
Kraft 100% Light Parmesan Grated Cheese
450 g
boneless skinless chicken breasts, bite-size pieces