KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Creamy Chicken Pasta Toss

Creamy Chicken Pasta Toss recipe
photo by:kraft
My kids eat their vegetables with no fuss with this recipe. The men in my house always ask for seconds.
posted by
 a cook
on 11/19/2012
time
prep:
10 min
total:
35 min
servings
total:
4 servings, 2 cups each
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
11/19/2012
My kids eat their vegetables with no fuss with this recipe. The men in my house always ask for seconds.
posted:
9/18/2012
As written, this recipe would be very bland. However, it does have potential. That is why I gave it 2 stars. DEFINITELY cook the pasta separately or add a can (2 c.) of chicken broth. Two cups liquid does NOT cook 3 cups pasta. I seasoned with onion, garlic, Italian seasoning and black pepper. Big improvement, but I am still working on the amounts. As written, I would not make this recipe again. As altered, I will.
posted:
3/1/2011
There was not enough liquid to cook the pasta, so I had to keep added liquid and it took forever to cook! It was also pretty bland.
posted:
4/28/2010
This was a dissapointment. The cheese and milk cooked dry before the pasta was done. I was able to make this meal great by adding a jar of alfredo sauce and some xtra milk.
posted:
11/9/2009
I made this with leftover chicken instead of making the chicken with the recipe and it was a great dish for using up leftovers. It was a bit on the bland side so we added salt as we ate. I will make it again, but I'll probably add some flavoring and perhaps Parmesan cheese as some other commenters suggested.
posted:
8/13/2009
Pretty good. It did need Parmesan cheese for extra flavor.
posted:
8/13/2009
Bland. Would not make again without changing a lot.
posted:
7/11/2009
Following the recipe as is, it will not turn out well. I was able to doctor it up though so it was edible. The sauce was very bland and I had to add a LOT more milk in order to get the noodles to cook properly. I added seasoning salt, pepper, and Parmesan cheese to make it taste alright. I won't make this again.
posted:
3/30/2009
As a base, I found this to be really great. However, I did make several changes, as I saw several reviews that mentioned that the pasta never got cooked, and the food was dry: First, I used chicken broth as a supplement when the milk was about halfway absorbed. This helped to continue the cooking without a hitch. Second, in order to avoid anything becoming overdone from adding frozen veggies at the last minute, I actually thawed the veggies in the microwave. Last, I SEASONED!!! Salt and pepper go a long way, but since I don't like too much black pepper in a recipe with cheese (the sauce turns gray), I used a mix of Italian pepper and white pepper to get a really nice spice. Add some basil, garlic, onion, and oregano, and this got rave reviews from the whole family.
posted:
1/26/2009
Awful. The rotini was so pasty and the milk wasn't enough. Also, there really was no taste. I had to put lots of pepper, garlic and onion powder in it, and the pastiness of the rotini still was overpowering and made this inedible.
K:52840v1:95134
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email