IF frozen, thaw completely in fridge. Cook pasta (included). Heat 1-2 Tbsp. olive oil in a nonstick frypan over medium-high. Cook chicken 5 min. or until lightly browned on all sides. Stir in onion mixture and cook, stirring, 2 min. Stir in container of chicken stock and 2 c. hot water (SPLIT add only 1 c. water). Reduce heat. Simmer, uncovered, 5 min. Add cream cheese; stir until cream cheese melts and chicken is cooked through (internal temp. 165F/74C), 2-3 min; sauce will look quite wet. Toss with pasta & let rest approx. 5 min. before serving. Sprinkle with parmesan (included). Suggested Sides: A green salad.
Diced chicken, cream cheese, diced onion, sun dried tomatoes, green pepper, chicken broth, garlic, paprika, garlic powder, oregano, thyme, pepper, granulated onion, basil, crushed red pepper, cayenne, Tabasco, rotini (white or whole wheat). Gluten-free pasta available; please call ahead.
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