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Chicken Primavera with Pasta

So I have seen a bunch of commercials lately about this Philadelphia Cooking Creme and they have piqued my interest. I was searching and saw that they had a bunch of recipes using this creme. As we all know, the easier and faster a meal is to make, the more I like it. This is one of those meals!! This dish has 4 ingredients and comes together so fast! The only issue I had with it is that the sauce is really thick. Next time I make it I will either add some of the starchy cooking water from the pasta or some chicken stock to the sauce to thin it out a little bit. Oh, and in case you were wondering, this is Kurt approved. He did have a suggestion of using angel hair pasta and adding shrimp too, both of which I think would be muy delicioso!

Chicken Primavera with Pasta

1 lb. boneless, skinless chicken breasts, cut into bitesize pieces
2 cups frozen stir-fry vegetables (I used broccoli, carrots, red peppers, & water chestnuts)
1 tub (10oz) Philadelphia Italian Cheese & Herb cooking creme (I used regular cooking creme)
2 cups hot cooked fettuccini (I used linguine and probably more than 2 cups)

1. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables, cook 2 to 3 minutes or until heated through, stirring occasionally.
2. Add cooking creme (and chicken stock or starchy pasta water). Cook and stir 3 min.
3. Stir in pasta until completely coated. Serve and enjoy!

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