1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup water
1/4 tsp. pepper
3 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add all remaining ingredients except Parmesan; mix well. Cook 3 min. or until Neufchatel is completely melted and chicken mixture is heated through, stirring frequently.
Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with Parmesan.
Some cooks prefer to drain the pasta well to prevent excess water from diluting the sauce, while others like a little moisture to help prevent pasta from sticking together. In any case, reserve a few tablespoons of cooking water to add to pasta if it starts to stick together or if you want to dilute the sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.