CREAMY CHICKEN AND FUSILLI

Creamy Chicken and Fusilli image

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 5

Number Of Ingredients 13

1 1/2 cups uncooked fusilli pasta (4 1/2 ounces)
1 tablespoon butter or margarine
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 small red onion, sliced
1 clove garlic, finely chopped
1 medium yellow bell pepper, cut into strips
1 bag (12 oz) frozen sweet peas
2 packages (3 ounces each) cream cheese, softened
1/2 cup Progresso™ chicken broth (from 32 oz carton)
2 tablespoons dry white wine (or nonalcoholic) or apple juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg