Cream Cheese Pasta Philly Pasta Food

CREAM CHEESE PASTA (PHILLY PASTA)

Steps:

• Heat the olive oil and butter in a large frying pan on the stove over a medium heat.
• Boil a kettle full of water for the pasta. Pour into a large saucepan, season with a teaspoon of salt, and add the pasta. Cook according to packet instruction until al dente.
• Chop or crush the garlic clove, and cook in the oil and butter until fragrant. You don't want it to start turning brown. Add the cream cheese and stir in until melted.
• When the pasta is nearly cooked, scoop out at least half a cup of pasta water and reserve.
• Add about a third of a cup of pasta water to the cream cheese and stir in. Keep the sauce at a simmer.
• When the pasta is cooked, drain well - give it a good shake - and add it to the cream cheese sauce. Add half the grated cheese, and season generously with salt and pepper. Stir together well, to coat the pasta in the sauce.
• If needed, add more pasta water to the sauce. The sauce will thicken as it cools, so make it slightly runnier than you think it needs to be.
• Serve, sprinkling with the rest of the grated parmesan. Eat immediately.

PASTA WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
• Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
• Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
• Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
• Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
• Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
• When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
• Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
• Add the cream cheese and stir well to coat the pasta.
• Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
• Serve pasta immediately.
• Refrigerate any unused portions. Cover with plastic wrap.
• To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
• Add 1/4 cup of pasta water and the pasta and
• stir to blend.
• Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
• Serve hot.

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

CREAMY PHILADELPHIA® PASTA PRIMAVERA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
• Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

EASY PARMESAN AND CREAM CHEESE PASTA SAUCE

Steps:

• Microwave cream cheese, milk and Parmesan cheese in 1 quart casserole until sauce is smooth, stirring occasionally.
• Stir in seasonings.
• Toss with hot, cooked pasta.