Tuesday, April 12, 2011

Chicken Bruschetta Pasta

About a month ago, I made my friend Cara's Chicken Capri Pasta. It was wonderful, super easy, and used a fun new little ingredient...Philadelphia Cooking Creme. Have you tried any of these yet?? If not, you NEED to! Right after I made her dish, I tore out a recipe from a magazine that used it also. Again, SO EASY and YUM!


Chicken Bruschetta Pasta

1 lb. boneless skinless chicken breasts

1/3 cup fat-free reduced-sodium chicken broth

1/4 tsp. garlic powder

1 tub PHILADELPHIA Original Cooking Creme

2 cups grape tomatoes

2 cups hot cooked farfalle (bow-tie pasta...I used whole wheat)

12 fresh basil leaves, cut into strips

Cook chicken in large nonstick skillet on medium heat 5 to 6 minutes or until done. Add broth and garlic powder; cook 3 minutes.

This is the cooking creme: Add cooking creme and tomatoes; cook and stir 3 minutes.
Stir in pasta and basil.
That's it! It is that easy. If you love grape tomatoes, you will really love this! Enjoy!

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