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Creamy Primavera Chicken and Pasta
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Creamy Primavera Chicken and Pasta

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
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
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4 servings
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
1
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.
2
Drain pasta and vegetable mixture.
3
Toss with chicken mixture and Parmesan cheese.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using your favorite blend of frozen mixed vegetables.
Tip 2
Substitute
Substitute 3 cups cooked long-grain white rice for the cooked pasta.
Tip 3
Special Extra
Sprinkle with 1/2 cup chopped cooked OSCAR MAYER Bacon.
Nutrition
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 370mg
16%
Total Carbohydrates 50g
18%
Dietary Fibers 5g
18%
Sugars 7g
14%
Protein 40g
80%
Vitamin A
50%
Vitamin C
60%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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