Noreen’s Kitchen: Creamy Garlic Chicken Pasta with Philly Cooking Cream



Greetings! I hope that everyone had a fabulous Thanksgiving. Now here we are on the day after and I know many of you are wondering what you are going to do with all the leftover turkey. I made this dish using chicken from the bacon wrapped chicken recipe, but this would also be great with turkey!

This is the first time I have tried the Philadelphia cooking cream and I must say that it is really tasty. It actually stands on it’s own. No need to mix it into anything, you could easily put this in a bowl on an appetizer table with come raw veggies and crackers and it would be great. Mixed into this chicken and pasta skillet it is killer!

This dish was very simple to make, I used frozen veggies and leftover chicken and I cooked a box of rotini and threw it in the pan. Mixed in the cooking cream and dinner was ready in about 15 minutes.

If you start the sautee when you drop your pasta, everything will be ready when the pasta is done and all you need to do after that is mix in the cream.

Super simple and really delicious. This dish rendered enough food for about 8 to 10 people we will have one leftover meal for everyone and one or two lunches. This is filling and satisfying. Pair this with a green salad and maybe some bread and your meal is done in no time.

I hope you try this and I hope you enjoy it. As always Happy Eating!

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