READY IN 30 mins

PHILADELPHIA Creamy Pasta Primavera

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Read Reviews (23)

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

Directions

Cook pasta as directed on package.
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.
Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

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PREP 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 29, 2010

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

—mwrobs

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Most Helpful Critical Review

Jun 13, 2011

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.

—misskels

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31 Ratings

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Nov 22, 2008

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!!

—shortiety

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May 25, 2010

Made exactly as directed except used broccoli and shredded carrots instead of the zuchini and asparagus.

—Haruko

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Feb 19, 2009

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.

—Juliema

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Feb 15, 2011

Add some Italian seasoning and you've got a great meal. Super quick and easy!

—deet31483

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Sep 14, 2009

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!

—SheRa

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Mar 30, 2009

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

—alotofstuff

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Nutrition

Calories
381 kcal
19%

Carbohydrates
41.6 g
13%

Cholesterol
77 mg
26%

Fat
6.7 g
10%

Fiber
3.4 g
14%

Protein
38.1 g
76%

Sodium
350 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILADELPHIA Creamy Pasta Primavera

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 381
Calories from Fat: 61

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 3.3g 17 %
Cholesterol 77mg 26 %
Sodium 350mg 14 %
** Potassium 657mg 18 %
Total Carbohydrates 41.6g 13 %
Dietary Fiber 3.4g 14 %
Protein 38.1g 76 %
** Sugars 4.6g
** Vitamin A 21 %
** Vitamin C 66 %
** Calcium 5 %
** Iron 32 %
** Thiamin 18 %
** Niacin 167 %
** Vitamin B6 57 %
** Magnesium 26 %
** Folate 28 %

* 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.