Tuesday, October 14, 2014


1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 tub (10-oz) Philadelphia Italian Cheese and Herb Cooking Creme
2 cups hot cooked fettuccine

Cook and stir chicken in large nonstick skillet on medium heat for 5 to 6 minutes or until cooked through.

Add the vegetables to skillet and cook another 2 to 3 minutes or until heated through, stirring occasionally.

Add the cooking creme and cook, stirring, for 3 minutes.

Stir in the fettuccini and serve.

Note: This recipe from Kraft Foods can be on the table in half an hour.

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