This recipe comes straight out of the Kraft Foods Magazine, which is always loaded with some really delicious seasonal recipes that are quick and easy to prepare, which is a must for any busy family. To top it off it's even approved my little girl! She loves noodles and bell peppers, so I knew I was in good shape there, but she ate every bit of it with out a fight. The Philadelphia Cooking Creme's I believe is a new product as I've never heard of them, or simply never took notice of them, either way I'm so happy I got to try them. Their creamy with a nice garlic flavor and they really help make this dish. I served it up with a little whole wheat garlic toast, which is a little healthier and was a wonderful side to this dish.
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup halved red pepper strips
2 cups frozen broccoli florets
1 tub (10oz) Philadelphia Savory Garlic Cooking Creme
2 cups hot cooked angel hair pasta
1/4 cup Kraft Shredded Parmesan Cheese
Cook and stir chicken and peppers in large nonstick skillet on medium heat 5to 7 minutes or until chicken is done. Stir in broccoli; cook 2 to 3 minutes or until heated through.
Add cooking creme; cook and stir 2 to 3 minutes or until heated through.
Serve over pasta; sprinkle with Parmesan.