This spring veggie and chicken breast pasta dish is an easy 30-minute recipe, thanks to PHILADELPHIA Savory Garlic Cooking Creme.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 tsp. garlic powder
1/2 lb. whole wheat fusilli pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup each cut-up broccoli, carrots, mushrooms and red peppers
1/4 cup water
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Mix cream cheese spread, milk and garlic powder until blended. Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until lightly browned. Add vegetables and water; cook 6 to 8 min. or until vegetables are crisp-tender, stirring occasionally. Add cream cheese mixture; cook and stir 3 min. or until heated through.
Drain pasta. Add to chicken mixture in skillet; mix well. Top with Parmesan.
For extra flavor and crunch, top with 2 Tbsp. toasted PLANTERS Slivered Almonds just before serving.
Garnish with fresh basil before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 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.