Chicken Capri Pasta recipe

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Ingredients

220 grams vermicelli, uncooked
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cups broccoli florets
½ cup red pepper strips
1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
¼ cup KRAFT 100% Parmesan Shredded Cheese

Nutrition Info

486.8 calories
carbohydrate: 50.6 g
cholesterol: 91.7 mg
fat: 16.2 g
fiber: 3.5 g
protein: 35.6 g
saturatedFat: 6.9 g
servingSize: -
sodium: 597.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta as directed on package, omitting salt.

  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables, cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme, cook and stir 2 to 3 min. or until heated through.

  3. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta, mix lightly. Sprinkle with Parmesan. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.

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