1. Prepare pasta as label directs; drain and cool slightly.

2. Preheat 3-quart air fryer to 400° for 5 minutes. In large bowl, toss Parmesan cheese, oil, seasoning and pasta; in 2 batches, air fry 7 minutes or until golden brown and crisp, stirring once. Makes about 3 cups.

3. In small saucepan, cook and stir Neufchâtel cheese and milk over medium heat 4 minutes or until cheese melts. Add Mexican blend cheese and tomatoes; cook and stir 2 minutes or until heated through and cheese melts. Makes about 1 1/2 cups.

4. Serve penne chips with queso dip.

• 13 g Total fat
• 5 g Saturated fat
• 21 mg Cholesterol
• 394 mg Sodium
• 28 g Carbohydrates
• 6 g Fiber
• 3 g Sugars
• 1 g Added sugars
• 15 g Protein