Recipe by Philadelphia Cream Cheese
"Chicken breast, penne pasta, and garden fresh vegetables are tossed in a creamy sauce made with cream cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
penne pasta, uncooked
KRAFT Calorie-Wise Zesty Italian Dressing
boneless skinless chicken breasts, cut into 1-inch chunks
zucchini, cut into chunks
1 1/2 cups
cut fresh asparagus (1 inch pieces)
red pepper, chopped
25%-less-sodium chicken broth
PHILADELPHIA Light Cream Cheese Spread
KRAFT 100% Light Parmesan Grated Cheese
Have made this twice now, both times with broccoli instead of asparagus. I recommend adding as much as double the sauce.
I love the idea of this recipe, especially the vegetables and the cream cheese base. But for some reason, my sauce came out too watery - I wonder if this was a common thing amongst other recipe makers or maybe I didn't let it simmer long enough. Anyway, the only things I changed was added a small vine tomato (will probably use roma or cherry tomatoes next time around), and used a green pepper instead of red. It was an interesting taste.
very good and easy to make.. and suprisingly not bad for you since I used fat free cream cheese. But I did have to double the cream cheese and broth we like to have more sauce and I substituted the Penne and used Bow Tie past instead. And added red pepper just to spice it up a bit more. Yum!!
Made exactly as directed except used broccoli and shredded carrots instead of the zuchini and asparagus.
This was tasty. I changed up the vegetables a bit to use what I had in the fridge; green pepper, mushrooms, zucchini, green onions, tomatoes, and spinach. I also cooked the chicken and veggies in some oil instead of salad dressing as I had a dry italian pack and just added it in as I cooked them. The only other thing I did different was to add a dash or two of Worcestershire. Overall a very yummy, simple dish.
Add some Italian seasoning and you've got a great meal. Super quick and easy!
I didn't have all the veggies called for so I used some frozen peas and carrots instead. It still turned out really good. I like it both hot and cold!
My kids like this recipe and will make this dish again.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA Creamy Pasta Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 61
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Chicken and cream cheese star in this deliciously unique lasagna.
See how to make a simple springtime pasta with salmon.
See a pasta dish that's based loosely on a classic diner lunch combo.