I was doing hair the other day and my client was talking about Philadelphia Cooking Creme. I looked for it by the cream cheese at the grocery store. There are several different flavors, I chose to try the Savory Garlic and the recipe on the back was similar to this. (I left out a few things.)
1 pound boneless skinless chicken breast, cut in bite size pieces
1/2 cup halved red pepper strips
1 tub Savory Garlic cooking creme
2 cups hot cooked penne pasta
fresh chives, chopped
fresh chives, chopped
Begin by boiling water for your penne and cook as directed. In large nonstick skillet, heat oil and cook chicken and peppers on medium heat about 5 or 6 minutes or until chicken is done. Drain all but 1 tablespoon of liquid. Add tub of cooking creme; cook and stir for 3 minutes. Stir in hot pasta, sprinkle on chives and you’re ready to serve.
(The original recipe calls for a 6 ounce package of baby spinach to stir in after the chicken and peppers are done. And they add 2 tablespoons toasted pine nuts before serving.)
The only thing I would do different next time is add the baby spinach and maybe not use the entire tub of cooking creme. Overall this was delicious! Definitely recommend this product.
