3 cups penne pasta, uncooked
1/4 cup sun dried tomato vinaigrette dressing, divided
4 small boneless skinless chicken breasts (1 lb)
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp black pepper
4 oz Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup shredded Parmesan Cheese
8 basil leaves, cut into strips
1. Cook pasta as directed on package. Meanwhile heat 2 Tbsp dressing in large skillet on medium heat. Add chicken; cover. Cook 5-6 min on each side if until done. Remove chicken from skillet cover to keep warm. Wipe out skillet with paper towel.
2. Add remaining dressing, broth and seasonings to skillet; cook 3-4 min or until heated through. Add Neufchatel; cook and stir 2-3 min or until melted. Stir in tomatoes; cook 3 min.
3. Drain pasta. Add ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
I got this recipe from Kraft. The changes I made were I cubed the chicken, used dried basil (and added it when I added the chicken broth) and I used cherry tomatoes cut in half.