Listen Live!
Paramount Emergency Medical Service

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Chicken Bruschetta Pasta (6/1/2012)

Chicken Bruschetta Pasta


2 tablespoons butter or margarine
1 lb. Boneless, skinless chicken breasts, cut into strips or cubes
Salt & pepper to taste
1/3 cup chicken broth or stock
½ 8 oz. tub Philadelphia Whipped Cream Cheese
½ 15 oz. jar Roasted Garlic Alfredo Sauce
1 14.5 oz. can Italian style diced tomatoes, drained
2 cups hot cooked bow-tie pasta (cook according to package)
12 fresh Basil leaves, torn


Melt butter or margarine over medium-high heat in a large non-stick skillet. Add chicken and cook 5-6 minutes, or until liquid runs clear and chicken is no longer pink. Add chicken broth or stock; cook 3 additional minutes.


Add Alfredo sauce, whipped cream cheese and diced tomatoes; cook and stir 3 minutes, or until cream cheese has melted completely. Stir in cooked pasta; top with Basil. Serve.


Substitution: You can use 4 oz. of softened cream cheese, cut into cubes,
in place of whipped cream cheese.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

Recipe List