Recipe by Philadelphia Cream Cheese
"Classic, fresh-tasting pesto sauce originated in Italy and is a favorite on pasta and chicken dishes. Here it adds delicious flavor to a simple Alfredo sauce made with cream cheese. "
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angel hair pasta, uncooked
boneless skinless chicken breasts, cut into bite-size pieces
PHILADELPHIA Cream Cheese Spread
red bell pepper, cut into strips
KRAFT 100% Grated Parmesan Cheese
This is soooooo delicious! The Philly melts well if you use the right level of heat.
Sounded really good, but its pretty bland. Something needs to be added to it, so keep that in mind, I'm sure it could be made into something really good. PS - 125 grams is 1/2 cup :)
I thought this recipe sounded really good! I'm not sure if I did something wrong but the cream cheese stayed chunky. My boyfriend asked if there was cottage cheese in it! Not very appealing... Will not make again!
I made a few tweaks. I used olive oil for the chicken and I had a sun dried tomato and garlic pesto mix that I cooked the chicken in. I added onions to that. I only used 1 3/4c cup milk and added 1/4c sherry. Then instead of parmesan cheese I used 1/2c ahredded Italian cheese blend. My family loved it!
We all enjoyed this one, I blended the milk,philly cheese,pesto and parmsian then added to the chicken
This was very good but it could use a little more seasoning. I used half butter and half olive oil to cook the chicken and I seasoned the chicken with chicken fajita seasoning. I used one cup fat free half and half and one cup 2% milk. I didn't have any Parmesan cheese but I had a three cheese blend that has Parmesan, Romano and Asiago in it. I added a dash of garlic powder but I forgot to add salt and pepper and I think that that made the difference. I will most definitely be making this again. I served it with homemade whole wheat spaghetti.
After reading a few reviews, I took the advice and came up with my own version. I used extra virgin olive oil, cut up partially frozen chicken it was easier to cut up this way. I added 4 cloves of crushed garlic, mushrooms (4-7 sliced), sea salt (a little goes a long way), sprinkle of Italian seasoning, and pepper. Cooked all of this on medium then low heat in one pan, drained the remaining olive oil and added cheese sauce with the chicken and mixed for about a minute just to warm the sauce and coat the chicken and mushrooms. Added the mixture to the already drained noodles. I used egg noodles by the way. Family loved it and it's now on my list of family favorites. To my plate, I dashed on some crushed red pepper for a little spice.
My husband loved this! I did add a heavy sprinkle of garlic powder, salt and pepper. A smidge less milk and 2 tbs of butter. I kept it simple without the pesto and bell peppers, and seasoned the chicken with a little cajun powder. DELISH!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Chicken Alfredo Pesto Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 223
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