Saturday, August 21, 2010
3 cups Farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 lb. uncooked peeled deveined medium shrimp
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips
COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.