Creamy Chicken with Bacon & Penne
4 slices Bacon
4 small boneless skinless chicken breasts (1 lb.)
2 cups penne pasta, uncooked
½ cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
¾ cup fat-free reduced-sodium chicken broth
½ cup cherry tomatoes, halved
2 green onions, chopped
WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
Tonight, I’m serving with side salad and fruit compote.