4 oz Philadelphia light cream cheese with garden vegetables
1 cup fat-free milk, divided
1/2 tsp black pepper
1/4 cup Kraft Reduced-Fat Grated Parmesan Cheese
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Let's Make It
In large Dutch oven, cook pasta as directed, add carrots to pot with cooking pasta, add broccoli the last 6 minutes of cooking time. Drain pasta and veggies, return to pot.
Stir chicken strips, cream cheese, 1/2 cup milk and pepper into pasta mix. Cook, stir over low heat until cream cheese is melted. Stir in the remaining milk to make sauce desired consistency. Sprinkle with additional pepper and parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.