Ingredients
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/3 cup fat-free reduced-sodium chicken broth
  • 1/4 teaspoon garlic powder
  • 1 10 ounce tub PHILADELPHIA Original Cooking Creme
  • 2 cups grape tomatoes
  • 2 cups hot cooked farfalle (bow-tie pasta)
  • 12 fresh basil leaves, torn
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Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

Directions
1. 
COOK chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min.
2. 
ADD cooking creme and tomatoes; cook and stir 3 min.
3. 
STIR in pasta. Top with basil.
Substitute:
1. 
Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink.
Substitute:
1. 
Omit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
Serving Suggestion:
1. 
Serve with a crisp tossed green salad.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 13, chol. (mg) 100, sat. fat (g) 7, carb. (g) 29, fiber (g) 3, sugar (g) 6, pro. (g) 33, vit. A (IU) 1458, vit. C (mg) 6, sodium (mg) 620, Percent Daily Values are based on a 2,000 calorie diet
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