In large skillet over medium heat, heat oil; add onion. Cook until lightly browned, about 8 minutes, stirring occasionally. Add chicken; cook 5 minutes, stirring occasionally, or until thoroughly cooked. Stir in milk and basil; heat just until boiling. Reduce heat, add cream cheese and peppers, stirring frequently until cream cheese melts and sauce is smooth. Keep warm. Meanwhile, cook pasta according to package directions; drain. Stir Parmesan cheese into sauce. Toss hot pasta and sauce; serve immediately.
Found this on the SanGiorgio box
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 41.7mg||13 %|
|Sodium 86.1mg||3 %|
|Potassium 224.4mg||6 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.8g|
|Protein 14.1g||20 %|
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Calories per serving: 140
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