The idea of this recipe comes from Easy Philly Cream Cheese Recipes. I followed many of the steps but I omitted a few things to simplify for my picky eater (my husband). I was heading out for a Mexican Fiesta at a local Mexican joint for dinner with my girlfriends. Of course, mommy still needs to feed the family and sending them to McDonald's seems like a good plan, however, Grandma was over the day before and fed them Mc Donald's. I am a way better mom than raising my kids on fast food, they deserve some good old home cooking or at least my wallet does. Plus I need stuff to blog about... The highlight of this recipe is this...
santa-fe-chicken-casserole. It looks good but I might try something different...of course, so I can blog about it.
3 boneless, skinless chicken breast defrosted
1 tub of (10 oz.)PHILADELPHIA Savory Garlic Cooking Creme
2 cups of cooked any type of pasta (I used spaghetti noodles)
1 tsp garlic salt
2-3 Tablespoons of Parmesan cheese
Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Drain all but 1 Tbsp. liquid. Add cooking creme; cook and stir 3 min. Stir in pasta. Sprinkle with garlic salt and Parmesan cheese. When I was cooking it the cooking cream was creamy almost like an Alfredo sauce. I did not eat any since I was going to save every single calorie for my yummy Mexican food. When I did eat this as a leftover, the cooking cream did not melt even when warmed. It was kind of weird...just saying. The taste was right on but the texture was more like Parmesan cheese.
I would make it again but if I was going to be home for this meal, I would have added the peppers, spinach, and probably an onion. I would have skipped the pine nuts just because it's not my thing.