This is the second time I have used Philadelphia Cream Cheese’s new cooking cremes and they have not disappointed me yet. I just wish our grocery store would carry all of the flavors.
1 lb.boneless skinless chicken breasts, cut into bite-size pieces
2 cupsfrozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 tub(10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme
2 cupshot cooked fettuccine
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 cooking creme; cook and stir 3 min. Stir in pasta.
What did the family think? They loved the creamy pasta. Little man isn’t especially fond of chicken, but both the boys did eat some of the red peppers and the snap peas.
Where did this recipe come from? It was on the container of Italian Cheese & Herb Philadelphia Cooking Creme
photo from Philadelphia Cream Cheese