Creamy Garlic Chicken Pasta

From a Schnucks recipe. Says it serves 4.. may have to fiddle with amounts. But even the baby ate the veggies in the sample we had, so I’d love to try it at home.


  • 8 oz dry farfalle pasta (~3 cups)
  • 1 Tbsp extra virgin olive oil
  • 1 pint grape tomatoes, each cut in half
  • 7.5 oz package Oscar Mayer carving board chicken, cut into 1-inch pieces
  • 1 zucchini (~8oz), cut lengthwise, then into 1/2″ slices
  • 10 oz package Philadelphia savory garlic cooking creme
  • 1/2 cup loosely packed fresh basil leaves, thinly sliced


1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Remove 1 cup pasta cooking water; set aside. Drain pasta, then return to same saucepot.
2. Meanwhile, in 12-in skillet, heat oil over medium-high heat. Add tomatoes, chicken, and zucchini and cook 5-6 minutes or until tomatoes soften and zucchini is tender, stirring occasionally. Add cooking creme and cook 2 minutes or until heated through, stirring occasionally.
3. toss chicken mixture into pasta. If desired, for a thinner sauce, add some pasta cooking water. Sprinkle with basil to serve.


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