Sunday, June 1, 2008

Creamy Basil and Red Pepper Pasta

YUM! Seriously, this is probably the yummiest pasta dish I've made in a long time. Yes yes I know I havent really been cooking in a long time but still. It's good AND low calorie/fat. It was incredibly easy to make and would make a beautiful presentation if it's not scarfed down before you can plate it. ;)

Creamy Basil & Red Pepper Pasta

2 cups penne pasta, uncooked
4 oz. fat free cream cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1 tbsp fresh basil leaves
4 tsp 100% grated parmesan cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

Cook pasta as directed on package.
Meanwhile, place cream cheese, milk, red peppers, basil and Parmesan cheese in blender container; cover. Blend until smooth; set aside.
Spray large skillet with cooking spray.
Add chicken; cook on medium-high heat 3 minutes, stirring frequently.
Stir in cream cheese mixture.
Reduce heat to medium; cook 5 minutes or until heated through, stirring frequently.
Drain pasta. Add to chicken mixture in pan; stir gently until well blended

Number of Servings: 4

Nutritional Info

Fat: 2.7g
Carbohydrates: 32.3g
Protein: 35.9g

1 comment:

Anonymous said...

Here you go, you could make this when I visit! It sounds yummai. :)