Chicken Penne

2 cups penne pasta
1 lb (450 g) chicken breasts
1 finely chopped red pepper
1/2 cup (1/2 of a 250 g tub) Philadelphia Light cream cheese
2 Tbsp parmesan grated cheese
2 Tbsp stuffed green olives
2 tsp rosemary leaves
1 tsp oil
1/2 c milk

While pasta is boiling, cooking and stir the chicken in a little oil until it's golden brown and cooked through. Set aside. For the sauce, gently cook the red pepper then add cream cheese, milk, and parmesan. Stir the cream cheese until a smooth creamy sauce forms. Then combine your drained pasta, chicken, olives and rosemary. Serve.