A great little meal for this time of year. Only 30 minutes including prep time. It will fill you up and warm you up too. So easy even I can make it.

What You Need

2 cups penne pasta, uncooked

3/4 lb. boneless skinless chicken breasts, cut into thin strips

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. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2 cup DI GIORNO Grated Romano Cheese

1 Tbsp. finely chopped fresh parsley

Make It

COOK pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6 to 8 min. or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 min. Remove from heat; cover to keep warm.

MELT butter in medium saucepan on medium heat. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook 1 to 2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.

DRAIN pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.