Chicken-Pesto Pasta

Ingredients

• 2 Tbsp classico basil pesto sauce and spread traditional
• 8 oz philadelphia cream cheese spread 
• 2 cups farfalle pasta hot cooked (bow-tie pasta)
• 2 Tbsp milk 
• 1 cup peas frozen
• 0.3 cup pepper strips red
• 0.5 cup mozzarella cheese shredded kraft
• 1 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan

Directions

1. Cook and stir chicken in large nonstick skillet on medium heat 7 to 8 min. or until done.
2. Add peas and peppers; cook 2 to 3 min. or until heated through, stirring occasionally.
3. Mix cream cheese spread, milk and pesto sauce until blended.
4. Add to skillet; cook and stir 2 min. or until heated through.
5. Stir in pasta; top with mozzarella.