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Creamy Chicken Pasta Toss

Prep Time:

10 min

Total Time:

35 min

Makes:

4 servings, 2 cups each

What You Need

1 tsp. oil

1 lb. boneless skinless chicken thighs, cut into bite-size pieces

2 cups milk

1/4 cup PHILADELPHIA Cream Cheese Spread

3 cups rotini or fusilli pasta, uncooked

2 cups frozen mixed vegetables

1 cup KRAFT Shredded Cheddar Cheese

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.

COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.

Kraft Kitchens Tips

Family Fun

Take a walk with your family after enjoying this meal together.

Special Extra

Add 3 cloves of garlic, minced, to skillet along with the chicken.

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Rated

by klondon88 on 3/30/2009
" As a base, I found this to be really great. However, I did make several changes, as I saw several reviews that mentioned that the pasta never got cooked, and the food was dry: First, I used chicken broth as a supplement when the milk was about halfway absorbed. This helped to continue the cooking without a hitch. Second, in order to avoid anything becoming overdone from adding frozen veggies at the last minute, I actually thawed the veggies in the microwave. Last, I SEASONED!!! Salt and pepper go a long way, but since I don't like too much black pepper in a recipe with cheese (the sauce turns gray), I used a mix of Italian pepper and white pepper to get a really nice spice. Add some basil, garlic, onion, and oregano, and this got rave reviews from the whole family."