This easy chicken and pasta skillet is made with frozen veggies, so you can enjoy it any time of year.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen broccoli, cauliflower and carrot blend
4 oz. (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 cup milk
2 cups hot cooked fettuccine
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
Add cream cheese spread and milk; cook and stir 3 min. or until heated through.
Stir in pasta; sprinkle with Parmesan.
Serve this main dish with a mixed green salad for a quick-and tasty weekday meal.
For extra crunch, top with 2 Tbsp. toasted PLANTERS Slivered Almonds just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* 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.