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Creamy Chicken and Fusilli

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  • Prep 25 min
  • Total 25 min
  • Servings 5
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Progresso® broth provides a simple addition to this creamy chicken and fusilli pasta dinner packed with frozen sweet peas – ready in 25 minutes.
By Betty Crocker Kitchens
Updated Oct 20, 2016
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Ingredients

  • 1 1/2 cups uncooked fusilli pasta (4 1/2 ounces)
  • 1 tablespoon butter or margarine
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1 small red onion, sliced
  • 1 clove garlic, finely chopped
  • 1 medium yellow bell pepper, cut into strips
  • 1 bag (12 oz) frozen sweet peas
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup Progresso™ chicken broth (from 32 oz carton)
  • 2 tablespoons dry white wine (or nonalcoholic) or apple juice
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Make With
Progresso Broth

Steps

  • 1
    Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
  • 2
    Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

Nutrition

410 Calories, 18g Total Fat, 29g Protein, 36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
Total Fat
18g
Saturated Fat
9g
Cholesterol
85mg
Sodium
500mg
Total Carbohydrate
36g
Dietary Fiber
3g
Protein
29g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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