ROASTED PEPPER ALFREDO WITH CHICKEN

Roasted Pepper Alfredo with Chicken image

As delicious as it is, our creamy roasted red pepper Alfredo sauce is amazingly easy to make. Try it in this chicken dish and see for yourself!

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 lb. linguine, uncooked
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 small red onion, sliced
1 cup fat-free reduced-sodium chicken broth
1 jar (7 oz.) roasted red peppers, drained, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. garlic powder
2 Tbsp. chopped fresh basil

Steps:

Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.

Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 37 g