Chicken Alfredo with Mushrooms and Peppers

Prep

20 minute(s)

Ready in

20 minute(s)

Serves:

1-1/2 cups (375 mL) each.

300 g (1/3 of 900-g pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. (450 g) boneless skinless chicken breast, cut into bite-size pieces
1 large red pepper, cut into strips
2 cups sliced fresh mushrooms
125 g (1/2 of 250-g tub) PHILADELPHIA 95% Fat Free Cream Cheese Product
2 cups skim milk
1/4 cup KRAFT 100% Light Parmesan Grated Cheese
2 Tbsp. pesto

Cook pasta as directed on package.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken and vegetables; cook and stir 7 min. or until chicken is done. Stir in cream cheese product and milk; cook 3 min. or until cream cheese is melted and mixture is well blended. Add Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to chicken mixture; toss to coat.

Are you the type to pull tricks out of your apron pockets to make our recipes even yummier? Then we want to hear from you! Register now to rate our recipes and share your secret tips and tricks with us (and your fellow PHILLY lovers!).

Submit a tip

1. Simple and wonderfulcreated by solovable

I switched things up with this recipe not much just a little. Used Pene, we only have Homo milk so that was used instead of skim and I used herbs and garlic cream cheese I like lots of falvor so I had to use the whole conatiner instead of half but also used a whole box of pene added some salt and pepper. to coat the pasta really well after sauce was ready I just dumped the pasta right in and mixed and spooned onto plate. It was great and first time I have seen my kids finish their plates in a long time!

Recipe rated as: