Save yourself from slicing and dicing with Creamy Primavera Chicken and Pasta. This creamy primavera dish is made with frozen vegetables, and it's delish!
What You Need
Original recipe yields 4 servings
2 cups fusilli, rotini or penne pasta, uncooked
1 tsp. oil
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1 tsp. dried Italian seasoning
3 cups frozen mixed vegetables
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, adding vegetables to the boiling water for the last 3 min. of the pasta cooking time. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add cream cheese, milk and seasoning; cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
Drain pasta and vegetable mixture.
Toss with chicken mixture and Parmesan cheese.
Prepare as directed, using your favorite blend of frozen mixed vegetables.
Substitute 3 cups cooked long-grain white rice for the cooked pasta.
Sprinkle with 1/2 cup chopped cooked OSCAR MAYER Bacon.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* 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.