Tuesday, April 19, 2011

Philadelphia Cooking Creme Italian Cheese & Herb!

This is the second style of the Philadelphia Cooking Creme that I have tried. I used this to make a fast and delicious dinner.

You will need: 3 boneless & skinless chicken breast, frozen vegetable blend 2 or 3 cups, fresh spinach, cherry tomatoes, 1 lemon, and Penne Rigate.

Sauté your veggies in 1 tablespoon of olive oil on medium heat until tender.

Use kosher salt, black pepper, garlic powder, and 1 tablespoon of olive oil to coat your chicken breast. Bake your chicken on a parchment lined pan in your oven for 30 to 45 minutes on 350 degrees until cooked  thoroughly. I cut the largest piece to check to make sure it is not pink.

Allow your chicken to rest for 20 minutes. Cut your chicken in long strips about 1 inch thick. Enough to stand up to tossing it with the sauce and veggies.

Add your cooking creme, lemon juice, chicken, cooked pasta, veggies, and fresh spinach. Heat on medium until the spinach wilts. Around 3 minutes. I also added 1/2 cup of water to thin the sauce a bit.

Here we go:
1 Philadelphia Cooking Creme Italian Cheese & herbs
1/2 cup hot water
juice of 1 lemon & zest

Mix together. Reserve for later.

3 boneless & skinless chicken breast
1 tablespoon of kosher salt
1 tablespoon of black pepper
2 teaspoons of garlic powder
1 tablespoon olive oil

 Rub chicken with oil and spices. Bake on 350 until cooked completely. I cook my chicken on a parchment lined baking sheet. Let rest for 20 minutes. Slice the chicken in bold 1 inch thick strips. This prevents it from breaking apart in the sauce.

2 to 3 cups of your favorite frozen veg blend
1 cup of cherry tomatoes
2 cups of fresh spinach leaves
1 tablespoon of olive oil

I use the Mediterranean Vegetable blend it includes onions, cauliflower, carrots, red & yellow peppers. You can use whatever you like. I combine the veg mix & cherry tomatoes and sauté in the olive oil until tender crisp.

Add your chicken, veggie mix, sauce, pasta, and fresh spinach in one pot. Heat on medium until the spinach wilts. Serve!!!!

I made this for our ***1 year wedding anniversary***dinner. I served a small summer salad and garlic bread. After all, we are married so, we don't care if we smell like garlic. It was luxurious. Creamy and fresh at the same time. The lemon juice & zest really brightens the dish. The tomatoes just pop with each bite. You should make this for everyone you know...Remember,you can ROCK THAT PLATE!

No comments: