Here’s a quick and easy chicken dish. I’ve made similar ones using regular cream cheese and my own spices but wanted to try one with some of the new Philadelphia Cooking Creme I had in the fridge. Everyone was very pleased with the resulting dish.
- 1 box bowtie pasta
- 1 12 ounce bag broccoli
- 1 lb boneless skinless chicken breasts, cut into chunks
- 1 14 ounce can chicken broth
- 1 container Kraft Italian Cheese And Herb Cooking Creme
- 1 cup shredded mozzarella cheese
- Olive oil
- Salt and pepper to taste
Cook pasta according to directions.
Cook broccoli (I used microwave steamable broccoli) according to package directions.
While pasta and broccoli are cooking, add a little olive oil to large skillet and cook the chicken until it’s white, about 3-5 minutes.
Pour half of the chicken broth into the skillet and then add the broccoli into the skillet. Let simmer for 3-5 minutes.
Drain pasta and add into the skillet.
Add the contents of the Cooking Creme container, the remainder of the chicken broth and the mozzarella cheese.
Stir while skillet is on low heat until all cheeses are melted.
Serve, using salt and pepper to taste if desired.