Put together an easy weeknight entrée with our recipe for Chicken-Pesto Cavatappi. The creamy sauce will warm the cockles of your heart.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into strips
1 cup sliced cremini mushroom s
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 cups hot cooked cavatappi
1/2 cup grape tomato es, halved
2 Tbsp. KRAFT Shredded Parmesan Cheese
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Let's Make It
Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
Stir in pasta and tomatoes; top with Parmesan.
Substitute oil-packed sun-dried tomato strips for the tomatoes.
Prefer a Thinner Consistency?
Add up to 4 Tbsp. broth or milk, 1 Tbsp. at a time, until desired thickness is achieved.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* 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.