Creamy Chicken with Broccoli and Red Pepper Pasta14 Reviews
- Prep: 10 min
- Ready In: 22 min
“A quick and easy pasta dish that pairs PHILADELPHIA Original Cooking Creme with chicken and colorful bits of broccoli and red pepper.” - by PHILADELPHIA Cooking Creme
Original recipe yields 4 servings
- 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.
- Add cooking creme; cook 2 to 3 min. or until heated through, stirring frequently.
- Stir in pasta. Sprinkle with Parmesan.
Amount Per Serving (4 total)
- 390 cal
- 15.6 g
- 27.3 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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, I used..." See more more than two cloves. I think it was more like six. I tasted it before I served it--it needed a little somethin'-somethin'. I threw in a good amount of homemade italian seasoning and a little crushed red pepper flake plus a little organic chicken broth because it needed a little liquid to help thin out the cream cheese and make more of a sauce. That made it so much better. This was a nice skillet meal that was easily adapted to what I had on hand. It just needs a little oomph."
"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...." See more"
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