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Categories:Viewed: 63 - Published at: 6 years ago
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, undrained
- 1 lb. boneless skinless chicken breasts, cut into strips
- 1-1/4 qt. (5 cups) water
- 1 lb. penne pasta, uncooked
- 1 pkg. (10 oz.) frozen peas, thawed
- 1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
Method
- Drain tomatoes, reserving 2 Tbsp.
- oil; cut tomatoes into strips.
- Heat reserved oil in large skillet on medium heat.
- Add chicken; cook and stir 4 min.
- or until done.
- Remove chicken from skillet.
- Add water to skillet; bring to boil.
- Add pasta; simmer 10 min.
- or just until tender, adding peas after 7 min.
- and stirring occasionally.
- Stir in dressing mix, Neufchatel, chicken and tomatoes; cook 5 min.
- or until Neufchatel is melted and mixture is well blended, stirring frequently.
- Top with feta.
- Remove from heat; cover.
- Let stand 5 min.
- or until feta starts to melt.
