Creamy Tomato Basil Pasta

Okay, for the first recipe! This one is super tasty, makes good leftovers and gets props for creative use of the blender. I originally found it on Kraft.com, but it called for red peppers and they've been looking a little nasty at the grocery store lately, so I took the liberty to go w/ tomatoes. If I may say so (and Scott will back me up on this!) that was quite a good call.

Creamy Tomato Basil Pasta
2 cups whole wheat penne pasta, uncooked
4 oz low fat cream cheese, softened
1/4 c fat free milk
2 tomatoes, cut into small chunks
2 cloves garlic, minced
1 tbsp dried basil
2 tbsp grated Parm cheese
1 lb boneless, skinless chicken breasts, cut into bite sized pieces

Directions:
Cook pasta according to package.
Place cream cheese, milk, tomatoes, garlic, Parm and basil in blender. Puree until smooth and set aside.
Spray large skillet w/ cooking spray. Add chicken pieces and cook until med high until it's cooked through. Stir in sauce, reduce heat and let simmer for 5 minutes.
Drain pasta and mix with sauce. Serve & ENJOY!

Makes 4 servings