SPAGHETTI A LA PHILLY
Your favorite spaghetti sauce gets a delicious make over when combined with cream cheese and cooked ground beef. It's mixed with hot cooked spaghetti for an easy supper.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- COOK spaghetti as directed on package.
- MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
- DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
Nutrition Facts : Calories 661.5 calories, Carbohydrate 64.6 g, Cholesterol 106.6 mg, Fat 30.1 g, Fiber 6.7 g, Protein 32.5 g, SaturatedFat 12.6 g, Sodium 919 mg, Sugar 14.9 g
CHICKEN PARMESAN & CREAMY TOMATO & BASIL SPAGHETTI
This recipe was really good and so easy! You'll impress all your guests if you serve this one. I could not locate the Philly Cream Josee calls for in my grocery store, so I substituted with a sundried tomato & basil spreadable cheese.
Provided by Josee Lanzi
Categories Pasta
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Line and spray with cooking spray a cooking sheet and set aside. Cut chicken breasts in half horizontally and pound thin to make four cutlets. Toss chicken cutlets in 3 tablespoons of cooking crème and coat well.
- 2. In a shallow dish add bread crumbs and coat each chicken cutlet on both side and place on cooking sheet. Cook in oven for 12 minutes. While chicken cutlets are cooking boil spaghetti according to package instructions drain and reserve a ¼ cup of pasta water.
- 3. Remove cutlets from oven coat top of cutlets with cooking spray and turn cutlets. Top each cutlet with ¼ cup tomato sauce and a ¼ cup of mozzarella return to oven and bake an additional 8 to ten minutes until cheese has melted.
- 4. In a deep pan on stove top on medium high head add remaining cooking crème and ¼ cup of pasta water stir and heat through. Toss cooked spaghetti in sauce to coat well.
- 5. Pour pasta on a large serving dish arrange cutlets on top of pasta and tip each cutlets with a ¼ cup chopped tomatoes and the chopped basil. Serve immediately. Mangia, mangia!!
CREAMY TOMATO AND CHICKEN SPAGHETTI
Cream cheese, Parmesan and dressing get together in a sauce that makes anything it touches creamy and luscious-including tomatoes, chicken and spaghetti.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield Makes 4 servings, about 2 cups each.
Number Of Ingredients 8
Steps:
- Cook spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
- Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.
Nutrition Facts : Calories 570, Fat 22 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN
You can't go wrong with this simple creamy penne pasta recipe. With cream cheese and Parmesan it's full of rich flavor. Olives and peppers give it a kick.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
PHILLY CREAMY TOMATO AND CHICKEN SPAGHETTI
Italian dressing, cream cheese and parmesan cheese combine to create a creamy pasta sauce that's sure to please everyone at your table.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 minutes of the spaghetti cooking time.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes, stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 minutes, stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
- Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 627.8 calories, Carbohydrate 68.9 g, Cholesterol 100.1 mg, Fat 21.1 g, Fiber 5.4 g, Protein 39 g, SaturatedFat 7.7 g, Sodium 923.4 mg, Sugar 8.3 g
PASTA WITH PHILADELPHIA CREAM CHEESE
I found a similar recipe in our local newspaper, but it did not have the taste and flavor that I feel did it justice. So, I made numerous additions and came up with this tasty, delicious recipe.
Provided by William Uncle Bill
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 378.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 28.9, Sodium 2117.2, Carbohydrate 42.4, Fiber 4.8, Sugar 2.8, Protein 7.4
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