Chicken Capri Pasta

220 grams vermicelli, uncooked

1 tablespoon oil

1 pound boneless, skinless chicken breasts, cut into strips

2 cups broccoli florets

½ cup red pepper strips

1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product

¼ cup KRAFT 100% Parmesan Shredded Cheese

Cook pasta as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.

Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.