Italian Herb and Cheese Chicken Pasta

Rhonda Steadman


I was craving something creamy with pasta so I was like "humm what would go good??" I saw the Philly cooking cream and was like O.O "this could be potentially yummy!" I grabbed a tub of it...went to the produce section and grabbed vegetables that I thought would be good in it and just threw them together in a pan. Started thinking that there wasn't enough substance to it so I grabbed the Penne Pasta that I had sitting on the stove and mixed it in...INSTANT LOVE!!!

pinch tips: Flour, Eggs & Breading Techniques




45 Min


2 large
boneless/skinnless chicken breast
1 large
green bell pepper
1 l
red bell pepper
1 medium
red onion
tub of philly cooking cream (italian herb and cheese)
1 pkg
penne pasta or wagon wheels (prefer penne pasta)
oilve oil, light

Directions Step-By-Step

Cut the chicken breasts into small cubes and put into a large skillet with enough olive oil to coat the bottom of the pan.
Sear off the chicken breast chunks completely and turn the heat down to medium-low. In a large pot, boil the pasta you chose until al-dente. (Wagon Wheels are good...but penne pasta gives it a more pleasant texture)
Chop the onion and peppers up into small pieces along with the celery and put into the pan with the chicken and GENTALY HEAT them up (you don't want the vegetables to wilt or they lose their crunch.
Add the Philly Cooking Cream and pasta to the mix and blend well until the vegetables are coated.
Serve as soon as possible with garlic bread or stand alone!!

About this Recipe

Course/Dish: Chicken