Quite simply just another dish that looked good (and quick). It was another experience using the Philadelphia Cooking Creme which isn’t a bad experience but I sometimes wonder about the healthiness of it. A big benefit to cooking from scratch is the ability to control what goes into the food. When you start using things like that, you lose some of the control. Speaking of controlling what goes into the food, I always use unsalted butter (in stick form) when cooking as it controls the amount of salt that goes into a dish. Anyway, it was quick and easy and tasted good. Most pasta dishes that get made in our house are paired with garlic bread, using homemade. Simply buttered bread with garlic salt under the broiler for a few minutes.
(recipe from the Kraft Food and Family magazine, Fall ’12 issue)
1/2 lb spaghetti, uncooked
2 TBSP butter
1 lb boneless chicken breasts, cut into bit sized pieces
1/2 TSP pepper
1 (8 oz) pkg sliced fresh mushrooms
1 tub (10 oz) Philadelphia Original Cooking Creme
1 cup frozen peas, thawed
1/4 cup grated parmesan cheese
Cook spaghetti according to the package (I always leave out the salt). Meanwhile, melt the butter in a large deep skillet on medium heat. Add chicken and pepper; cook and stir about 4 minutes or until the chicken is no longer pink. Add mushrooms; cook and stir about 5 minutes. Add cooking creme and peas; cook and stir about 5 minutes or until the creme is melted.
Drain the spaghetti. Add the chicken mixture to the spaghetti. Toss to combine along with the parmesan cheese. Add more cheese, if desired, when serving.