Creamy Tomato & Chicken Spaghetti
Our Rating: ★★★½
Ingredients:
Our Rating: ★★★½
Ingredients:
1/2 lb. spaghetti, uncooked
2 c. frozen stir-fry vegetables (i used fresh broccoli and cauliflower and carrots)
1 T. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 c. kraft zesty italian dressing
1/2 c. (1/2 of 8-oz. tub/bar) cream cheese spread
1/4 c. grated parmesan cheese
Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry (or fresh) vegetables to the boiling water for the last 3 min.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with parmesan.
2 c. frozen stir-fry vegetables (i used fresh broccoli and cauliflower and carrots)
1 T. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 c. kraft zesty italian dressing
1/2 c. (1/2 of 8-oz. tub/bar) cream cheese spread
1/4 c. grated parmesan cheese
Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry (or fresh) vegetables to the boiling water for the last 3 min.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with parmesan.
4 servings of about 2 cups each.
Photo credit and recipe go to kraft.com. The original recipe can be found HERE.
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