A tiny bit of crushed red pepper added to the creamy Alfredo sauce is what gives this chicken-and-broccoli pasta dish its spicy name.
What You Need
Original recipe yields 6 servings
6 oz. (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup fat-free reduced-sodium chicken broth
2 Tbsp. milk
2 tsp. garlic powder
1/4 tsp. crushed red pepper, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups penne pasta, uncooked
2 cups small broccoli florets
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Mix cream cheese spread, broth, milk, garlic powder and 1/8 tsp. crushed pepper until blended. Cook chicken in large skillet sprayed with cooking spray on medium heat 3 to 5 min. on each side or until browned on both sides. Add cream cheese mixture; cover. Simmer on medium-low heat 15 min. or until chicken is done (165°F), stirring occasionally.
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 3 min.
Remove chicken from skillet; cover to keep warm. Drain pasta mixture. Add to cream cheese mixture in skillet; stir. Top with chicken, Parmesan and remaining crushed pepper.
Substitute 1 to 2 Tbsp. chopped canned chipotle peppers in adobo sauce for the crushed red pepper.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
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.