Creamy Tomato-Basil Pasta with Chicken

Creamy Tomato-Basil Pasta with Chicken

17
PHILADELPHIA Cream Cheese 0

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

Ingredients 30 m {{adjustedServings}} servings 427 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
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Footnotes

  • 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.
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Reviews 17

  1. 19 Ratings

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danaleotx
1/6/2011

This recipe was fantastic! I added the cooked chicken to the pasta and sauce to mix it altogether just before serving. Don't skip on the basil, it adds amazing fresh flavor. Next time I may add capers or artichokes!

DRDORR
3/26/2010

I made this for dinner tonight and it was delicious! I'll be making this again, but next time I may cut down on the amount of pasta. I like my pasta with a little bit more sauce, but that's a personal preference. This one is definitely a keeper!

WhitneyNicole
7/30/2010

very good! I used a KRAFT red pepper vinaigrette because i couldn't find the sun-dried tomato kind. I added extra veggies (red pepper, zucchini) and cooked them in the dressing for a while to marinate them a bit. I also marinated the chicken in the dressing for a while too. Very good! will for sure save this recipe and make it again!