Chicken Capri Pasta

4.3
(11)

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.

4
4
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 220 grams vermicelli, uncooked

  • 1 tablespoon oil

  • 1 pound boneless, skinless chicken breasts, cut into strips

  • 2 cups broccoli florets

  • ½ cup red pepper strips

  • 1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product

  • ¼ cup KRAFT 100% Parmesan Shredded Cheese

Directions

  1. Cook pasta as directed on package, omitting salt.

  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.

  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.

Tips

Substitute: Substitute uncooked deveined peeled medium shrimp for the chicken.

Nutrition Facts (per serving)

487 Calories
16g Fat
51g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 487
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 92mg 31%
Sodium 598mg 26%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 36g 71%
Vitamin C 66mg 73%
Calcium 44mg 3%
Iron 3mg 15%
Potassium 431mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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