Creamy Chicken-Cauliflower Pasta

1
(0) 0 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

6 servings, 1-1/3 cups each

Cauliflower and chicken pair perfectly in this tasty pasta dish. Three kinds of cheese make it extra gooey and extra yummy.

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What You Need

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Make It

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  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower; cook and stir 5 min. Remove from skillet; cover to keep warm. Add chicken, in batches, to skillet; cook 3 min. or until evenly browned, stirring frequently. Return all chicken and cauliflower to skillet; cover. Cook on medium-low heat 2 min. or until heated through, stirring occasionally.
  • Drain pasta, reserving 1-1/2 cups cooking water. Return pasta to pan; stir in reserved water and Singles. Cook on medium heat 2 min. or until Singles are completely melted and sauce is well blended. Add to chicken mixture in skillet with mozzarella; cook 2 min. or until mozzarella is melted, stirring frequently. Sprinkle with parsley and Parmesan.

Note

The KRAFT Singles are melted in the reserved pasta cooking water for a quick cheesy sauce. For best results, the Singles must be completely melted before adding the sauce to the other ingredients in skillet.

Cooking Know-How

Cooking the chicken in batches allows it to brown more evenly.

Special Extra

Add 1/2 cup frozen peas to skillet with the cheese sauce.

Servings

  • 6 servings, 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups each
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 13g
Saturated fat 6g
Cholesterol 95mg
Sodium 460mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 3g
Protein 37g
   
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 40 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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