Chicken Capri Pasta

Chicken Capri Pasta

3 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  Philadelphia Cooking Creme

“Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
  3. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.

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Reviews (3)

Rate This Recipe
Jboyer
3

Jboyer

I made this when the Philly cooking creams were first advertised- delish! It's now a go-to meal in our dinner rotation.

evelyn
1

evelyn

We tried this as a quick meal and it was absolutely nothing special.

Kory
0

Kory

So I used this as a base recipe. It's hard to rate based on so many changes. So my rating is based on my changes. I sauteed up 1/2 cup onions, 4 cloves of garlic...added the red pepper and broccoli. Then I put in regular cream cheese (store didn't have cooking creme) and added about 1/2 cup organic free range chicken broth. Added salt and pepper to taste as well as onion powder, garlic salt, and Italian seasoning. I used Capellini noodles as I couldn't find vermicelli. I also cooked my chicken strips separate in the oven. So all in all it turned out pretty good. Family was happy.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 50.6 g
  • 16%
  • Protein
  • 35.6 g
  • 71%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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