Recipe by PHILADELPHIA Cooking Creme
"Linguine mixed with savory chicken, vegetables and PHILADELPHIA Italian Cheese and Herb Cooking Creme is an easy and impressive dish."
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boneless skinless chicken breasts, cut into bite-size pieces
frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 (10 ounce) tub
PHILADELPHIA Italian Cheese and Herb Cooking Creme
hot cooked fettuccine
I have been making this since the Philly Cooking Creme came on the market. I grill the chicken over charcoal briquets or on a stovetop grill, then cool and cut into bite sized pieces. Any kind of pasta will work. I like penne pasta, fettucine or bowties. I use leftover grilled asparagus, broccoli or frozen peas. I saute' chopped onion, julienne tri-colored peppers (or diced pimentos), and sauteed mushrooms. Really, whatever you have on hand or whatever you like. Put it all together, add a container of cooking creme, and you've got dinner. The garlic cooking creme is delish in mashed potatoes.
I plugged in the two ingredients I had on hand (stirfry veggies and cooking creme--thanks to coupons!) and this is what popped up. I added fresh onions and minced garlic that I sauteed in a little EVOO and butter, then I went on with the recipe. After all the ingredients were incorporated, I had to stir in some chicken broth because it was just too thick and honestly, goopy. I didn't measure, I just added until it was the consistancy I was looking for. All in all, it was okay. Very bland. I think this is a good place to start but it needs some goosing up. If I were to make this again, I'd season the chicken before sauteing it and I'd add some fresh shredded parmesan to the sauce to start with. This was a quick dinner, which I appreciated.
Super simple to make when your tired. Great way to get your kids to eat BROCOLLI and Colliflower... I use bowtie noodles instead of linguini...
Simple but delicious! It is creamy and flavorful. I think it can be tweeked for just about any taste or AS IS> Thank you
Very good. This is the recipe on the back of the tub of cooking creme. I wasn't expecting much from this recipe, but it surprised me and turned out to be very good and was easy and quick to prepare. You can put basically any vegetables you have on hand in this dish. I added a bag of frozen stir-fry vegetables and also went through the fridge and added whatever was available (zucchini, carrot, celery). This recipe is a great way to add veggies to your diet.
Surprisingly good! Although there seemed to be so few vegetables when mixed together that I added the rest of the bag (equalling 5 cups frozen vegetables) and there was more than enough sauce to coat.
Very easy and delicious, I used shrimp instead of chicken
I used red pepper, snow peas, carrots, cauliflower and broccoli. Steamed them before adding them.
It was great. Could have been a little more juicy but so simple, so good and so just great!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Primavera with Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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