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Creamy Pomodoro Pasta

"Strips of browned chicken and broccoli florets are served over fettucine with a creamy tomato basil sauce, and then topped with grated Parmesan cheese."
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30 m servings 503 cals
Original recipe yields 4 servings (6 cups)

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  • Prep

  • Ready In

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Stir in broccoli; cook and stir 3 to 5 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
  3. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with Parmesan. Serve immediately.


  • Creamy Vodka Penne: Prepare as directed, substituting 3 cups penne pasta for the fettuccine and adding 2 Tbsp. vodka to the chicken mixture with the Cooking Creme.

Nutrition Facts

Per Serving: 503 calories; 17.8 g fat; 48.7 g carbohydrates; 38.4 g protein; 104 mg cholesterol; 637 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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So, how can this be call a "Creamy Pomodoro Pasta" when there isn't any pomodoro's (Tomato's) in it???????