This recipe is morphed from one I found on the Philadelphia Cream Cheese package, so I cant call it an original....but I will call it better! This one comes in closer to 425 calories, but you get a nice size portion.
INGREDIENTS: 3 Boneless Chicken Breasts, 1 container of Philadelphia Cream Cheese Italian and Herb, 2 Zucchini, 1 jar of Roasted Piquillo Peppers, 1 box of Whole Grain Fusilli (spiral) Pasta, Extra Virgin Olive Oil and assorted seasoning (onion, garlic, roasted red pepper, salt and pepper).
DIRECTIONS: Prepare the pasta according to the directions on the box. Slice the chicken breast into cubes, season and place into a skillet with 2 tablespoons extra virgin olive oil on medium high heat until done. Wash and cube the zucchini, set aside, then remove about half the of piquillo peppers from the jar and slice. Take the zucchini and piquillo peppers and cook for about 8 minutes on medium heat with a drizzle of extra virgin olive oil. You want the zucchini to have a little crunch to them, so don't over cook or they will become soggy. Once the pasta is done, drain and place into a large serving bowl, then combine the chicken, zucchini and pepper mixture along with the entire container of the Philadelphia Cream Cheese Italian and Herb. Mix well and serve!
I served this with a salad and it was delicious! I hope that you enjoy it as much as we did.....God Bless!
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