PHILADELPHIA Creamy Pasta Primavera

PHILADELPHIA Creamy Pasta Primavera

27

"Chicken breast, penne pasta, and garden fresh vegetables are tossed in a creamy sauce made with cream cheese."
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Ingredients

30 m servings 381 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Cook pasta as directed on package.
  2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese spread; cook 2 min. or until cream cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
  3. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Reviews

27
  1. 37 Ratings

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Most helpful positive review

Have made this twice now, both times with broccoli instead of asparagus. I recommend adding as much as double the sauce.

Most helpful critical review

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 ...

Have made this twice now, both times with broccoli instead of asparagus. I recommend adding as much as double the sauce.

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 ...

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...

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!

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 ...

My kids like this recipe and will make this dish again.

Very easy and yummy! I didn't have zucchini but I had butternut squash and that with the asparagus and peppers was very yummy. I did double the sauce as well, made it creamier