Chicken Alfredo Pesto Pasta
Tasty, easy and fast. Substitute roasted red pepper strips for the fresh red pepper strips if available. For more intense flavor, stir in 1 Tbsp. grated lemon peel or 1/2 cup pitted dry-cured olives along with the peppers, Parmesan cheese and pesto. Feel free to use bottled alfredo sauce and added extra onions and garlic with the fresh peppers.
8 oz.
(1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp.
oil
1 lb.
boneless skinless chicken breasts, cut into bite-size pieces
2 cups
milk
1/2 cup
(1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 large
red pepper, cut into strips
1/4 cup
KRAFT 100% Grated Parmesan Cheese
2 Tbsp.
pesto
COOK pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to cream cheese mixture; toss to coat.
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