Cavatappi With Basil And Chicken Cream Sauce Recipes

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CHICKEN-PESTO CAVATAPPI WITH PARMESAN

Put together an easy weeknight entrée with our recipe for Chicken-Pesto Cavatappi. The creamy sauce will warm the cockles of your heart.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8



Chicken-Pesto Cavatappi with Parmesan image

Steps:

  • Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
  • Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
  • Stir in pasta and tomatoes; top with Parmesan.

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

1 lb. boneless skinless chicken breasts, cut into strips
1 cup sliced cremini mushrooms
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 cups hot cooked cavatappi
1/2 cup grape tomatoes, halved
2 Tbsp. KRAFT Shredded Parmesan Cheese

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE

This is based off a red pepper cream sauce recipe, sans red pepper flakes. After I make that again (I haven't made it in awhile) I'll post it in its entirety. Actually, believe it or not, being the gourmand I am, I was craving the basil cream sauce from none other than Pizza Port at Disneyland. I will say, their basil cream sauce with cavatappi is fantastic! Truly so. Anyway, this recipe still needs some tweaking, but, as is, it's pretty good and will satisfy me tonight.

Provided by AGabbyChef

Categories     Cheese

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 10



Cavatappi With Basil and Chicken Cream Sauce image

Steps:

  • If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
  • Melt the butter.
  • Add flour and cook to make light roux.
  • Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
  • Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

Nutrition Facts : Calories 520.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 62, Sodium 1647.1, Carbohydrate 58.4, Fiber 2.4, Sugar 1.2, Protein 20.7

2 tablespoons butter (or butter substitute)
1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
1 cup milk
1 teaspoon salt (plus more to taste)
1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
1/4 teaspoon fresh ground black pepper (to taste)
2 -4 tablespoons freshly chopped basil
1 dash garlic powder
1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 1/2 cups dried cavatappi pasta

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