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)

3-Step Strawberry Layer Cheesecake

3-Step Strawberry Layer Cheesecake
BY: Kraft Philadelphia

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 large eggs
¼ cup strawberry preserves
5 drops red food coloring
1 HONEY MAID graham pie crust (6oz)
1 cup thawed COOL WHIP whipped topping
4 medium strawberries, sliced

Heat oven to 350 degrees

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.

Bake 40 minutes or until center is almost set. Cool.

Refrigerate overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in the refrigerator.

Makes 8 servings