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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
220 grams vermicelli, uncooked |
1 tablespoon oil |
1 pound boneless, skinless chicken breasts, cut into strips |
2 cups broccoli florets |
1/2 cup red pepper strips |
1 (270 g) tub philadelphia herb & garlic cooking creme cream cheese product |
1/4 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.
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