Creamy Chicken Penne

At the holidays, someone gave me a cookbook from the amazing people at Philadelphia cream cheese! Could anything be better than an entire cookbook devoted to CREAM CHEESE? Well yes, there could be, while some of the recipes are a little off because cream cheese is slightly sweet and not always quite right. But quite a few of them are very tasty and very easy, like this one! 

It's sort of alfredo-ish but a little lighter, more suitable for a yummy Spring dinner!

2 Cups penne pasta
1 lbs boneless chicken breast, cut into chunks or strips
1 small onion, chopped
1 Tbsp olive oil
2 Cups sugar snap peas (sugar snap peas are really hard to find in grocery stores where I live, so I used regular green peas))
1 small red pepper, chopped
2 tsp garlic, minced
2 Tbsp butter
1 Tbsp flour
1 1/2 Cups milk
4 oz cream cheese, cubed
1/2 Cup shredded Romano cheese
1 Tbsp finely chopped parsley

1. Cook pasta as directed on package.  Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6 to 8 minutes, or until chicken is done and lightly browned.
2.  Add peas, pepper and garlic, cook and stir 1-2 minutes until veggies are slightly softened. Remove from heat and cover to keep warm.
3.  Melt butter in medium saucepan on medium heat.  Stir in flour until well blended.  Gradually stir in milk and stir until dissolved. Bring to a boil and cook for 2 minutes or until thickened, stirring constantly. 
4.  Add cream cheese and Romano, cook 2-3 minutes, stirring vigorously until smooth.  It will look chunky for a bit and then all of a sudden become creamy. Add salt and pepper to taste.
5.  Drain pasta, place in a large bowl, add chicken mixture, pour cheese sauce and toss lightly like a salad.

Recipe courtesy of Philadelphia's Spread a Little Joy, A Collection of Simple and Delicious Philadelphia Recipes to Inspire and Enjoy