Post by Kris on May 23, 2011 12:16:16 GMT -5
*1 tub (10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme
*1 tsp. oil
*1 clove garlic, minced
*3/4 cup milk
*2 cups cooked farfalle *I used mini cheese raviolis!
*1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
*1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
*4 slices Bacon, cooked, crumbled
OPTIONAL:
1 can Del Monte stewed tomatoes
1 lb. boneless skinless chicken breasts, cut into bite size pieces
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*Heat oven to 375ºF.
*(IF ADDING CHICKEN) Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. *Stir in all remaining ingredients except bacon.
*Spoon into 1-1/2 qt. casserole sprayed with cooking spray; cover.
*Bake 25 min. or until heated through, uncovering and sprinkling with bacon after 15 min.
*1 tsp. oil
*1 clove garlic, minced
*3/4 cup milk
*2 cups cooked farfalle *I used mini cheese raviolis!
*1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
*1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
*4 slices Bacon, cooked, crumbled
OPTIONAL:
1 can Del Monte stewed tomatoes
1 lb. boneless skinless chicken breasts, cut into bite size pieces
****************************************
*Heat oven to 375ºF.
*(IF ADDING CHICKEN) Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. *Stir in all remaining ingredients except bacon.
*Spoon into 1-1/2 qt. casserole sprayed with cooking spray; cover.
*Bake 25 min. or until heated through, uncovering and sprinkling with bacon after 15 min.
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