Ingredients

• 3 cups penne pasta, uncooked
• 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
• 4 (4 ounce) boneless, skinless chicken breasts
• 1 cup fat-free, reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 ounces PHILADELPHIA Neufchatel cheese, cubed
• 2 cups grape tomatoes
• 1/2 cup KRAFT Shredded Parmesan Cheese
• 8 fresh basil leaves, cut into strips

Instructions

1. Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
2. Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
3. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.