Italian Chicken Pasta

1/4 cup Kraft Zesty Italian Dressing (or use homemade)
1 lb. (2) boneless skinless chicken breasts, cut into bite-sized pieces (or use leftover shredded chicken)
1 yellow onion, chopped
2 (8 oz. each) cans tomato sauce
1 (14.5 oz.) can diced tomatoes, drained
1 (14.5 oz.) can artichoke hearts, drained and roughly chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed, softened
2 1/2 cups uncooked whole grain pasta (or 4 cups cooked)
1/4 cup chopped fresh parsley or basil

In a large skillet set to medium-high heat, add dressing. Once hot, add chicken and onions. Cook 5 minutes, stirring occasionally, until onions are translucent and chicken is mostly cooked
Stir in tomato sauce, diced tomatoes, artichoke hearts, Italian seasoning and crushed red pepper flakes. Cover and bring to a boil, then reduce heat and simmer. Stir in cream cheese. Once blended through, stir in uncooked pasta and cover. Continue to simmer, cooking pasta according to package instructions (usually 10 minutes for rotini). The pasta will cook in the sauce.
Stir in parsley or basil, and serve.
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