Tomato & Basil Rotini with Chicken
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- 1 lb. Mueller’s Whole Wheat Rotini pasta, cooked
- 2 chicken breasts, cut into bite-sized pieces
- 1 package chicken broth powder
- 1 cup hot water
- 1 lb frozen green beans
- 1 16oz. package Philadelphia Cookin Crème “Tomato & Basil”
- Begin by essentially steaming your chicken in a skillet with the broth. This keeps the fat content down considerably, and the broth helps insure you don’t wind up with bland chicken.
- Once the chicken is mostly all cooked (all the pieces have turned that white/tan color), add the bag of green beans on top. Cover for 5-10 minutes, while you boil the water for the pasta.
- Cook the pasta in salted water. I’ve found that the only way to palate whole wheat pasta is to cook it beyond al dente.
- Once the pasta is cooked, drain thoroughly, and then return to the pan you cooked it in.
- Add dollops of the Cooking Crème throughout the pasta, so that it melts with the heat of the pasta. Once you’ve added ¾ of the package, add the now cooked chicken and green beans to the pasta pan.
- Add the rest of the Cookin Crème and toss gently to cover everything.
- Plate it and finish it off with a nice health shaving of parmesan or mozzarella.
Easy replacements would be delicious. I’ve used spinach, broccoli and a host of other vegetables. I’ve also used more than 1 at a time. There’s more than enough Cookin Crème to cover everything. We’ve been moving away from using a lot of meat, but I think this would also work with ground turkey, too – or really ANY meat, including maybe some pork or hamburger. It would also work with NO meat. It’s a very versatile recipe! Enjoy!