Creamy Chicken with Broccoli and Red Pepper Pasta

Creamy Chicken with Broccoli and Red Pepper Pasta

14

"A quick and easy pasta dish that pairs PHILADELPHIA Original Cooking Creme with chicken and colorful bits of broccoli and red pepper."

Ingredients

22 m {{adjustedServings}} servings 390 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oil in large skillet on medium heat. Add chicken, garlic and vegetables; cook and stir 7 to 8 min. or until chicken is done and vegetables are crisp-tender.
  2. Add cooking creme; cook 2 to 3 min. or until heated through, stirring frequently.
  3. Stir in pasta. Sprinkle with Parmesan.
Tips & Tricks

Footnotes

  • Kraft Kitchens Tips
  • Substitute: Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken. Cook and stir peppers and broccoli in hot oil in large skillet 5 min. Add shrimp; cook and stir 3 to 4 min. or until shrimp turn pink. Add cooking creme; continue as directed.
  • Special Extra: Prepare using multi-grain or whole wheat rotini pasta.
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Reviews

14
  1. 21 Ratings

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I omitted the chicken because I made this to go with pork chops. To fill in the missing meat, I added in another chopped red pepper and some sliced baby bella mushrooms. I like a lot of garlic, ...

Nice and creamy, quick and easy to make. I like my pasta a bit more saucy so I added about 3/4 cup of milk and some provolone cheese.

Made a few adjustments, Grilled chicken tenders marinated in Italian dressing and used roasted red peppers and artichoke hearts. I added all and then the used the garlic cooking creme and bowtie...