Creamy Chicken with Bacon & Penne

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.

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