Creamy Sun-Dried Tomato, Chicken & Broccoli Pasta

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prep time
30 mins
total time
30 mins
servings
4 servings, 1-1/2 cups (375 mL) each

what you need

220 g
 fettuccine, uncooked
1 Tbsp.
 oil
1 lb.
(450 g) boneless skinless chicken breasts, cut into thin strips
2 cups
small broccoli florets
1/2 cup
 Philadelphia Cream Cheese Product
3 Tbsp.
 sun-dried tomato pesto
2 Tbsp.
 Kraft 100% Parmesan Grated Cheese

make it

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 3 min. Add broccoli; cook 3 to 5 min. or until chicken is done and broccoli is crisp-tender, stirring frequently.
  3. Drain pasta, reserving 1/3 cup cooking water. Add cream cheese product, pesto and enough of the reserved water to chicken mixture until sauce is of desired consistency. Add pasta; cook 2 min., stirring frequently, or until heated through. Top with Parmesan.

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