Creamy Chicken Penne

Here is another great dinner... quick, easy, delicious! Enjoy!

Creamy Chicken Penne
from Phildelphia Cream Cheese

2 cups penne, uncooked

3/4 lb boneless, skinless chicken breasts, thinly sliced

1/2 cup chopped onions

1 TBSP olive oil

1 pkg (6 oz) snow peas

1 small red pepper, chopped

2 tsp minced garlic

2 TBSP butter

1 TBSP flour

1 1/2 cups milk

4 oz cream cheese, cubed

1/2 cup romano cheese (I used parmesan)

1 TBSP finely chopped fresh parsley

Cook pasta; set aside.

Heat oil in skillet and cook chicken until done. Add snow peas, red pepper, and garlic; cook and stir 1 minute. Remove from heat and keep warm.

Melt butter in medium saucepan. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook until thickened. Add cream cheese, romano, and salt and pepper to taste. Cook 1-2 minutes until cheese is melted.

Mix chicken, pasta, and sauce together. Top with parsley.