(Healthified) Creamy Roasted Red Pepper Penne Pasta with Chicken

You will Need:

2 cups penne pasta (I used whole wheat)
1 tsp ground Red Chili Pepper (sub Cayenne if you don't have it)
2 cups shredded Italian cheese (I used 1 cup 2% mozzarella and 1 cup Italian pesto cheese with basil added)
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 tsp ground basil (I used 1/2 tsp because of the basil infused cheese)
1 Tbsp basil pesto paste (again omitted in place of delicious cheese)
1 can (12 fl oz.) skim evaporated milk (instead of heavy whipping cream)
6 oz chicken (sliced)
1/2 cup roasted red peppers
1 small tomato diced (not pictured- delicious afterthought) 
1/2 TBS crushed red pepper

  

PREPARE pasta according to package directions, adding roasted red peppers to boiling pasta water for last two minutes of cooking time; drain.

SAUTEE chicken until cooked through. 

MEANWHILE, COMBINE evaporated milk, cheese, crushed red pepper, ground red chili pepper, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted.  Add chicken and tomato to mixture. Remove from heat.

ADD pasta and roasted red peppers to cheese sauce; stir until combined. 

GARNISH with crushed red pepper

Calories 491, Total Fat 11.9g, Saturated Fat 5.4g, Cholesterol 53.4g, Sodium 620mg, Total Carbs 49.4g, Fiber 5.5g, Sugars 11.8g, Protein 36g