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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.


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