| Chicken Alfredo Pesto Pasta Makes: 4 servings
| | | 8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked | | 2 tsp. oil | | 1 lb. boneless skinless chicken breasts, cut into bite-size pieces | | 2 cups milk | | 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread | | 1 large red pepper, cut into strips | | 1/4 cup KRAFT 100% Grated Parmesan Cheese | | 2 Tbsp. pesto | | |
| COOK pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through. | | STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally. | | DRAIN pasta. Add to cream cheese mixture; toss to coat. | | Chicken & Green Bean Skillet
Makes: 6 servings | |
| SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 3 to 4 min. or until cooked through. | | STIR in beans and water. Reduce heat to medium-low; cover. Simmer 5 min. or until beans are tender. | | ADD VELVEETA and pepper; cook until VELVEETA is completely melted, stirring frequently. Serve over the rice. | | | Fuss-Free Ravioli and Cheese Bake Makes: 6 servings
| | | 1 jar (16 oz.) spaghetti sauce | | 1 can (14-1/2 oz.) diced tomatoes, undrained | | 1 can (10 oz.) reduced sodium beef broth | | 1/4 cup KRAFT Zesty Italian Dressing | | 2 pkg. (9 oz. each) refrigerated cheese-filled ravioli | | 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese | | |
| PREHEAT oven to 375°F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil. | | BAKE 50 min. or until ravioli are tender. | | REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts. | | |
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