Creamy Pasta with Chicken and Broccoli

 

Of all the dishes I made for a recent House Party featuring Philadelphia Cooking Crème, this was the least favorite.

 

That said, I also had it ready about 40 minutes too early, and it was nearly impossible to serve by the time the guests arrived. Heh. Oops!

 

This is a really simple take on something I prepare quite often for my family.

 

Creamy Pasta with Chicken and Broccoli

 

1 pound bowtie, or other shaped, pasta

3 cups broccoli florets, cut into bite-sized pieces

1 pound boneless, skinless chicken breast, sliced or diced, and cooked in a little olive oil

1 tub Italian Philadelphia Cooking Crème

Milk (optional)

 

Bring a large pot of water to boil and cook pasta according to directions. Three minutes before the pasta is scheduled to finish cooking, add your broccoli to the pasta water and finish cooking. Drain the pasta and broccoli, reserving about 1 cup of the cooking water.

 

Return your pasta, broccoli and chicken to your pot and stir in Cooking Crème. If needed, stir in enough pasta water (or milk) to loosen up the sauce.

 

PS – This recipe was made with Philadelphia Cooking Crème, which was given to me free of charge for review purposes. The coupons came in a box full of “swag” for me and my guests, including a new skillet, and other kitchen wares and coupons. I was not otherwise compensated.