PHILADELPHIA Makes Something Other Than Cream Cheese?

It’s getting towards the end of the semester, and I’m running out of ideas for what to cook! I am going to use another cooking creme recipe. This is a pretty simple recipe; it’s basically just like the stir fry recipe except with pasta and the creme.

1 lb. boneless skinless chicken breast
1 package stir fry ( frozen, fresh, or refer to my earlier post and make your own)
1 tub of PHILADELPHIA Italian Herb Cooking Creme
2 cups penne pasta



1. Cut chicken into bite size pieces
2. If using fresh vegatbles steam until done
3. Cook chicken on medium heat until done
4.  Add vegatables either frozen or fresh and cook for 3 minutes
4. Drain and add 1 Tbsp of water ( Don’t forget the water, otherwise the creme is too thick!)
5. Add cooking creme and cook for 3 minutes
6. Stir in pasta
7. It will probably take the pasta about 10-15 minutes to cook, so start that the same time you cook the chicken

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Unless otherwise noted, all text and images are by Lisa Christmann.