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.
Preparation Time
30 mins
Total Time
30 mins
Calories
487 Calories
Recipe Instructions
Step 1
Cook pasta as directed on package, omitting salt.
Step 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.
Step 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.
Ingredients
2 cups broccoli florets
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into strips
¼ cup KRAFT 100% Parmesan Shredded Cheese
1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
