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Rosemary Chicken and Penne Pasta

photo by:kraft
time
prep:
total:
servings
total:
50 (9-oz.) Servings

what you need

1-1/2
gal.  chicken broth
1-1/2
gal.  Chopped cooked chicken (1/2 inch pieces)
3
qt.  bell peppers, chopped
3
qt.  red onions, chopped
1/2
cup  garlic powder
1/2
cup  dried rosemary leaves
3-1/4
gal.  Cooked penne pasta
1
loaf  PHILADELPHIA Neufchatel Cheese

Make It

COMBINE broth, chicken, peppers, onion and seasonings in large stockpot. Bring to boil on medium-high heat. Reduce heat to low; simmer 3 minutes.

ADD pasta and cream cheese; mix lightly. Cook until cream cheese is completely melted and mixture is heated through, stirring occasionally.

SERVE immediately.

Kraft Kitchens Tips

TIP
For a bolder flavor, substitute minced fresh garlic for garlic powder and/or chopped fresh rosemary leaves for dried rosemary.
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