Monday, April 18, 2011

Creamy Chicken and Tomato Pasta

Have you all seen the commercials for the new Philadelphia Cooking Cremes?

I have and after a couple of weeks of deciding whether or not I was going to give them a try I finally decided I would give it go. I am so glad that I did. I pulled this meal together in less than a half an hour and what's more important, the hubby ate two helpings and what's even better, Addison ate all of hers without sharing any with the dogs...that right there is proof it must be good!

Creamy Chicken and Tomato Pasta~

Source: Yours truly


1 lb. rotini pasta, cooked

1 lb. chicken tenders, cut into bite size pieces

1 10 oz. Philadelphia Cooking Creme Italian Cheese & Herb

1 14.5 oz. can petite diced tomato



garlic powder


1.) In a large pot bring water to a boil and cook pasta accordingly.

2.) In a medium size skillet on medium to high heat add two tablespoons of butter and add chicken, season generously with salt and pepper and add two to three dashes of garlic powder. Cook until no longer pink in center.

3.) To the cooked chicken add cooking creme and tomatoes and allow to simmer until pasta is cooked.

4.) Add pasta to the chicken and creme mix and simmer for another few minutes.

I served ours with green beans and Pillsbury bread sticks...quick and easy, what more could you ask for?

And on a side note, I love green beans but when you make them out of the can they are so bland. I always add a beef bouillon cube to mine along with a couple teaspoons of dried chopped onions and I boil them until there is very little liquid left. Talk about yummy!