Philadelphia Cooking Cream–10 on Tuesday

Chicken & Broccoli-Cheddar Skillet

Ingredients

1-1/2 cups  whole wheat blend penne pasta, uncooked

2 cups  broccoli florets

1 lb.  boneless skinless chicken breasts, cut into strips

1/4 cup  finely chopped onions

1/3 cup  milk

1 tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme

1 cup  KRAFT Shredded Sharp Cheddar Cheese

2 slices  cooked bacon, crumbled

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.; drain.
2. Meanwhile, cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until done. Add cooking creme and milk; cook and stir 2 min. Add Cheddar; cook and stir 2 to 3 min. or until melted.
3. Drain pasta mixture. Add to chicken mixture; stir to evenly coat. Top with bacon.

Kraft Kitchen Tips

• Serving Suggestion - Serve with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.
• Substitute - Substitute your favorite frozen vegetables or vegetable blend for the broccoli.
• Special Extra - Garnish with chopped fresh parsley just before serving.

Quick-Fix Chicken Enchilada Skillet

Ingredients

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 Tbsp.  taco seasoning mix

2 tsp.  oil

1 can  (15.5 oz.) kidney beans, rinsed

1 tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme

1-1/2 cups  shredded lettuce

1/2 cup  pico de gallo

1/2 cup   Shredded Cheddar Cheese

4 cups  multi-grain tortilla chips (4 oz.)

Directions

1. Toss chicken with taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
2. Add beans and cooking creme; cook and stir 2 min. or until heated through.
3. Top with lettuce, pico de gallo and cheese. Serve with chips.

Kraft Kitchen Tips

• Substitute - Substitute 2 cups cooked brown rice for the tortilla chips.

Savory Garlic Scalloped Potatoes

Ingredients

1   onion, chopped

1 tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 can  (14.5 oz.) chicken broth

1 pkg.  (8 oz.)  Shredded  Cheddar Cheese

1 Tbsp.  chopped fresh parsley

2 lb.  red potatoes (about 6), peeled, thinly sliced

Directions

1. Heat oven to 350ºF.
2. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cooking creme, broth, 1 cup cheese and parsley; mix well. Remove from heat. Gently stir in potatoes.
3. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4. Bake 45 min. Top with remaining cheese; bake an additional 10-15 min. or until potatoes are tender. Let stand 5 min. before serving.

Kraft Kitchen Tips

• Special Extra - For added color and flavor, substitute a sweet potato for 1 of the red potatoes.
• Serving Suggestion - This savory side makes a perfect accompaniment to grilled or baked poultry.

Gina's PHILLY Flat Bread

Ingredients

1 lb. store-bought fresh or frozen pizza dough, thawed

flour, for dusting

1/2 cup PHILADELPHIA Savory Garlic Cooking Creme

1 small red onion, thinly sliced

1   zucchini, sliced into thin rounds

1 small  plum tomato, thinly sliced

2 Tbsp.  extra virgin olive oil

2 Tbsp.  KRAFT Grated Parmesan Cheese

1/2 tsp.  crushed red pepper flakes

1 Tbsp.  chopped fresh basil

Directions

1. Heat oven to 400ºF.
2. Flour work surface and roll out dough into a 15x9-inch oval. Place on large parchment-lined baking sheet.
3. Spread dough with cooking creme, leaving a 1/2-inch edge. Top with vegetables and tomatoes.
4. Brush vegetables, tomatoes and crust with olive oil. Sprinkle with Parmesan and crushed red pepper flakes. Bake for 25 min. or until golden and crisp. Sprinkle with basil.

Kraft Kitchen Tips

• Serving Suggestion - Serve with a cold glass of prepared CRYSTAL LIGHT Lemonade.
• Tip - You can often find fresh pizza dough in the prepared food section of your supermarket. Or buy it from your local pizzeria. If using frozen pizza dough, thaw in refrigerator before using.

Creamy Chicken Florentine

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup halved red pepper strips

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 pkg. (6 oz.) baby spinach leaves

2 cups hot cooked penne pasta

2 Tbsp. toasted Italian pine nuts

Directions

1. Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done.
2. Add cooking creme; cook and stir 3 min.
3. Stir in spinach and pasta; top with nuts.

Kraft Kitchen Tips

• Substitute - Substitute PLANTERS Slivered Almonds for the pine nuts.
• Variation - Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir shrimp with peppers 2 to 3 min. or until shrimp turn pink. Add cooking creme; continue as directed.

Savory Garlic Beef & Broccoli Turnovers

Ingredients

1 Tbsp. olive oil

1 lb. ground beef

1/2 cup chopped onions

2 cups fresh broccoli florets, chopped

1 Tbsp. flour

1/2 tsp. salt

1/4 tsp. black pepper

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme, divided

1/2 cup  Sour Cream

24 sheets frozen phyllo dough, thawed

6 Tbsp. butter, melted

1 Tbsp. chopped fresh parsley

Directions

1. Heat oven to 400ºF.
2. Heat oil in large skillet on medium-high heat. Add meat and onions; cook 10 min. or until meat is browned. Drain; return to skillet. Add broccoli; cook 3 min. Stir in next 3 ingredients; mix well. Reserve 3 Tbsp. cooking creme. Add remaining cooking creme and sour cream to skillet; cook and stir on low heat 2 min. or until heated through.
3. Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
4. Spoon 1 heaping spoonful meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers on baking sheets; brush with remaining butter.
5. Bake 12 to 15 min. or until golden brown. Place on platter; drizzle with reserved cooking creme. Sprinkle with parsley.

Kraft Kitchen Tips

• Size-Wise - Enjoy your favorite foods on occasion but remember to keep tabs on portions.
• Make Ahead - Triangles can be frozen before they are baked. Simply freeze in single layer on baking sheets. Then, transfer to freezer container, placing waxed paper between layers. When ready to bake, place desired number of triangles on baking sheet, then bake in 400ºF oven 15 to 18 min. or until golden brown and heated through.

Creamy White Chicken Chili

Ingredients

1 large onion, chopped

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 tsp. each of ground cumin and dried oregano leaves

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1/2 cup milk

1 can (15 oz.) white beans, rinsed

1 can (4 oz.) green chiles, undrained

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

1/2 cup chopped tomatoes

2 Tbsp. chopped fresh cilantro

Directions

1. Cook onions in large saucepan sprayed with cooking spray on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add chicken, cumin and oregano; cook and stir 6 to 7 min. or until chicken is done.
2. Stir in next 4 ingredients; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
3. Serve topped with shredded cheese, tomatoes and cilantro.

Kraft Kitchen Tips

• Size-Wise - You'll know it's a special occasion when you get to enjoy a serving of this flavorful chili.
• Special Extra - For spicier chili, add 1/2 tsp. ground red pepper (cayenne) to cooked onions along with the cooking crème, milk, beans and chiles.
• Substitute - Have some leftover turkey? Substitute 3 cups chopped cooked turkey for the chicken, adding it to the cooked onions with the cumin and oregano and omitting the 6 to 7 min. cooking time. Stir in cooking crème, milk, beans and chiles; continue as directed.

Sausage & Vegetable Calzones

Ingredients

1/2 lb. bulk Italian sausage

1/2 lb. sliced fresh mushrooms

1 large red pepper, cut into strips, halved

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 cup KRAFT Shredded Mozzarella Cheese

1 can (10 oz.) refrigerated pizza crust

Directions

1. Heat oven to 400°F.
2. Brown sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Stir in cooking creme and mozzarella. Remove from heat.
3. Unroll pizza dough on clean work surface. Pat out to 15x11-inch rectangle; cut lengthwise in half, then cut each piece crosswise into thirds. Top dough rectangles with sausage mixture; fold in half. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
4. Bake 15 min. or until golden brown.

Kraft Kitchen Tips

• Serving Suggestion - Serve these warm calzones with a mixed green salad to round out the meal.
• Substitute - Omit mushrooms. Brown sausage with peppers; drain and return to skillet. Add 1 pkg. (6 oz.) fresh baby spinach; cover and cook 5 to 6 min. or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
• Special Extra - Sprinkle each calzone lightly with KRAFT Grated Parmesan Cheese before baking.

Creamy Chicken Pot Pie

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1  ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions

1. Heat oven to 400°F.
2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
4. Bake 25 to 30 min. or until golden brown.

Kraft Kitchen Tips

• Serving Suggestion - Serve with a mixed green salad and glass of fat-free milk.
• Shortcut - Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.
• Make Ahead - Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425°F for 1 hour 10 min. or until heated through.

Chicken Capri Pasta

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

1/2 cup halved red pepper strips

2 cups frozen broccoli florets

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

2 cups hot cooked angel hair pasta

1/4 cup KRAFT Shredded Parmesan Cheese

Directions

1. Cook and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through.
2. Add cooking creme; cook and stir 2 to 3 min. or until heated through.
3. Serve over pasta; sprinkle with Parmesan.

Kraft Kitchen Tips

• Serving Suggestion - Serve with fresh fruit and a side mixed green salad to round out the meal.
• Substitute - Prepare using PHILADELPHIA Tomato & Basil Cooking Creme.
• Substitute - Substitute uncooked deveined peeled medium shrimp for the chicken.

TRISCUIT Pull-Apart "Pizza"

Ingredients

24  TRISCUIT Fire Roasted Tomato & Olive Oil Crackers

1/3 cup PHILADELPHIA Savory Garlic Cooking Creme

1 cup chopped cooked broccoli

1  plum tomato, chopped

1/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2-1/2 oz. Italian sausage, crumbled, cooked

1 Tbsp. KRAFT Grated Parmesan Cheese

2 fresh basil leaves, finely chopped

1 Tbsp. olive oil

Directions

1. Heat oven 400ºF.
2. Arrange crackers in 4 rows of 6 crackers each on baking sheet, with edges of crackers touching to form solid rectangle; spread with cooking creme. Top with broccoli.
3. Cover half the rectangle with tomatoes and mozzarella; cover remaining half with sausage and Parmesan.
4. Bake 10 min. or until mozzarella is melted. Sprinkle basil over tomato-covered half; drizzle oil over remaining half. Serve warm.

Kraft Kitchen Tips

• Substitute - Prepare using your favorite combinations of vegetables and cooked meat.

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