What you need:
- 1 1/2 cups uncooked penne pasta
- 2 cups baby carrots
- 3 cups broccoli florets
- 2 1/2 cups chopped chicken, seasoned (I seasoned mine with Italian seasoning, garlic, onion powder, and salt and pepper)
- 1 tub (8 oz) chive and herb cream cheese spread
- 1/2 cup milk (you can use whatever you want - I personally did whole milk)
- 1/2 cup shredded Parmesan, plus some for topping
- Salt and pepper to taste
- 2 Tbsp. olive oil
Directions:
- In a large stockpot, cook pasta with carrots in salted water according to directions on the pasta box. When you have 6 minutes left of cooking time, add broccoli florets. Once done, drain pasta and veggies and return to stockpot.
- Meanwhile in a large skillet, heat olive oil and cook chicken until done.
- Add chicken along with cream cheese, milk, Parmesan, and salt and pepper into the pot with pasta and veggies.
- Heat over low until cream cheese has melted, stirring often.
- Serve topped with additional Parmesan.
Recipe from The Kitchen Is My Playground