Ingredients

• 4 garlic cloves, sliced
• 2 cups grape or cherry tomatoes
• 14 ounces uncooked penne pasta
• 3 cups reduced sodium chicken broth
• 3/4 cup dry white wine such as Chardonnay
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup lightly packed fresh basil leaves, divided
• 1 oz (1/4 cup) Parmesan cheese, grated
• 8 ounce package fat free cream cheese
• 1 teaspoon Italian seasoning
• 1 pound diced grilled chicken breasts
• Cooking spray

Instructions

1. Spray (Pampered Chef) Deep Covered Baker with cooking spray. Add sliced garlic and tomatoes. Microwave, covered, on HIGH 4–5 minutes. Add pasta, broth, wine, salt, and black pepper.
2. In a large nonstick skillet, sprinkle chicken with seasoning and cook on medium-high heat for 5-6 minutes on each side or until juices run clear. Remove from skillet and then dice chicken breasts. Keep warm.
3. Return baker to microwave; cover and microwave on HIGH 10–12 minutes or until pasta is tender, stirring after 5 minutes. Meanwhile, chop basil, reserving 2 tbsp for garnish.
4. Carefully remove the baker from the microwave and remove the lid, lifting it away from you. Add the basil, cheese, and chicken to baker; mix well. Dice up cream cheese and mix in. Keep stirring until completely melted. Garnish with reserved 2 tbsp basil.

Notes

https://www.mommysroadtohealth.com/grilled-chicken-penne-al-fresco/