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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boneless, skinless chicken breasts, cut into strips
red pepper strips
1 (270 g) tub
PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
KRAFT 100% Parmesan Shredded Cheese
I made this when the Philly cooking creams were first advertised- delish! It's now a go-to meal in our dinner rotation.
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.
We tried this as a quick meal and it was absolutely nothing special.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Capri Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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