Tuesday, February 8, 2011

Chicken Primavera with Pasta


  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 2 cups frozen vegetables (broccoli, carrots, red peppers, snow peas, etc)
  • 1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
  • 3 cups hot cooked pasta
  • 1 T. minced garlic.
  • 1/4 t. crushed red pepper (optional)  
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  • Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Add cooking creme, garlic and red pepper; cook and stir 3 min.
  • Stir in pasta. 

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