|I used a Rotisserie Chicken, Cheese, Santa Fe Philadelphia Cooking Cream, Half an Onion, Half a Red Pepper (it was frozen), and Noodles.|
|I warmed up a pan over medium heat and tossed in a bit of Canola Oil. Then I added the Diced Onion and Red Pepper to the pan and cooked until softened.|
|Meanwhile I boiled some water and added the pasta. These colorful cheese filled ones are my older daughters personal favorites.|
|To the Onions and Peppers I added some of the Chicken that I shredded up.|
|Then I added about four Big Spoonfuls of the Cooking Cream.|
|I got a little Pasta water from the cooking pasta.|
|I added enough to make the sauce a bit liquidy..maybe a 1/4 cup.|
|Mix everything together and let it cook together a bit.|
|When the pasta is done cover it in Sauce and top it with Shredded Cheese. Enjoy!|
Philadelphia Cooking Cream Santa Fe Blend Chicken & Pasta
1 Cup Shredded Chicken
1/2 Onion, Diced
1/2 Red Pepper, Diced
4 TBSP Philadelphia Cooking Cream Santa Fe Blend
1 Package Pasta
Warm a pan over medium heat and add a bit of Canola Oil. When the pan is warm add in the diced Onion and diced Pepper and cook for a couple of minutes until they soften. Then add the Chicken and Cooking Cream. Mix everything together really well.
Meanwhile prepare the pasta as directed on the package. Using a measuring cup and remove a bit of the water to thin the sauce out a bit. Add the pasta water until the sauce reaches your desired thickness. Or skip if you like the sauce extra thick.
Top the cooked Pasta with the sauce and add a bit of shredded Cheese for flair.