Creamy Basil & Red Pepper Pasta Courtesy Of: Kraft Creamy Basil & Red Pepper Pasta 24 servings Whole wheat penne pasta, uncooked,3 qt. [3 L] Skim milk,3 cups [750 mL] Jarred roasted red peppers, well drained,1-1/2 qt. [1.5 L] Philadelphia Light Cream Cheese Spread,3 cups [750 mL] Fresh basil,3 cups [750 mL] Kraft Shredded Parmesan,3/4 cup [175 mL] Boneless skinless chicken breasts, cut into bite-size pieces,6 lb. [2.7 kg] COOK pasta as directed on package, omitting salt.
MEANWHILE, blend all remaining ingredients except chicken in blender until smooth; set aside.
COOK chicken in large skillet sprayed with cooking spray on medium-high heat 3 min., stirring frequently. Stir in pepper mixture; cook on medium heat 5 min. or until chicken is done (170ºF), stirring frequently.
DRAIN pasta; place in large bowl. Add chicken mixture; mix lightly.

Substitute Italian parsley for the basil.

Nutrition Bonus:
The zesty Parmesan cheese teams up with the milk to provide a good source of calcium in this tasty pasta dish.

Nutrition Information Per Serving (1-1/2 cups (375 mL)) : 390 calories, 9g total fat, 4.0 g saturated fat, 85mg cholesterol, 440mg sodium, 41g carbohydrate, 4g dietary fibre, 8g sugars, 37g protein, 15%DV vitamin A, 30%DV vitamin C, 20%DV calcium, 15%DV iron.
Exchange: 2 Carbohydrates, 1 Fats, 3 Meat & Alternatives