We're betting this cheesy chicken and pasta dish is going to be a new weeknight favorite at your house. (Good thing it's so simple to make!)
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
8 oz. mafalda (mini lasagna noodles), uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook chicken and noodles in large pan of boiling water 8 min. or until chicken is done and noodles are tender, adding spinach to the boiling water for the last 6 min.; drain. Return chicken mixture to pan.
Add cream cheese spread, broth and mayo; cook on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
Add cheddar cheese; cook and stir 1 min. or until melted.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute 2 cups of your favorite frozen vegetable for the spinach.
Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* 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.