Creamy Chicken Penne

Creamy Chicken Penne
By: Kraft Philadelphia

2 cups penne pasta, uncooked
¾ lb boneless skinless chicken breasts, cut into thin strips
½ cup chopped onions
1 Tablespoon olive oil
1 pkg (6oz) snow peas
1 small red pepper, chopped
2 teaspoons minced garlic
2 Tablespoons butter
1 Tablespoon flour
1 ½ cups milk
4 oz cream cheese, cubed
½ cup grated Romano cheese
1 Tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6-8 minutes or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 minute. Remove from heat; cover and keep warm.

Melt butter in medium saucepan on medium heat. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook 2 minutes or until thickened, stirring constantly. Add cream cheese and Romano; cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Makes 4 servings (1 ½ cups each)