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Spicy Chicken-Broccoli Alfredo

25 Minutes
25 Min Prep
25 Min Cook
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
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6 servings
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
1
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.
2
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 3 min.
3
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.
Kitchen Tips
Substitute
Substitute 1 to 2 Tbsp. chopped canned chipotle peppers in adobo sauce for the crushed red pepper.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 270mg
12%
Total Carbohydrates 29g
11%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 24g
48%
Vitamin A
20%
Vitamin C
20%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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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