Creamy Tomato-Basil Pasta with Chicken

Recipe View 10 mins Cook pasta according to package directions. (Approximately 8-10 minutes)

Recipe View 12 mins Meanwhile, heat 2 tablespoons of sun-dried tomato vinaigrette dressing in a large skillet over medium heat. Add chicken; cover. Cook for 5 to 6 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. (Approximately 10-12 minutes)

Recipe View 1 mins Remove chicken from skillet and set aside, covered, to keep warm. Carefully wipe out the skillet with a paper towel.

Recipe View 4 mins Add the remaining sun-dried tomato vinaigrette dressing, chicken broth, garlic powder, and black pepper to the skillet. Cook for 3 to 4 minutes, or until heated through. (Approximately 3-4 minutes)

Recipe View 3 mins Add the Neufchatel cheese; cook and stir for 2 to 3 minutes, or until the Neufchatel is melted and the sauce is smooth. (Approximately 2-3 minutes)

Recipe View 3 mins Stir in the grape tomatoes; cook for 3 minutes. (Approximately 3 minutes)

Recipe View 2 mins Drain the cooked pasta and add it to the skillet with the sauce. Add the shredded Parmesan cheese and basil; mix well to combine.

Recipe View Serve immediately, topped with the cooked chicken.