Chicken Philly Pasta Recipes

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CHICKEN PHILLY CHEESE SANDWICH



Chicken Philly Cheese Sandwich image

Provided by Food Network

Time 15m

Yield 3 servings

Number Of Ingredients 7

1 tub of Curly's Sauceless Chicken
3 fresh sub buns
4-6 slices of provolone cheese
1 thinly-sliced green pepper
1/2 cup thinly-sliced mushrooms
1/2 cup thick sliced onion
1/4 cup Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees. In a large skillet, heat Worcestershire sauce, mushrooms, onions and green peppers. Add Curly's Sauceless Chicken from the tub. Stir and remove from heat. Place ample servings on tasty, sub buns and top with provolone cheese.
  • Place subs on a cookie sheet and heat in oven for 5-7 minutes until cheese melts. Remove from oven and serve with chips and a pickle.

CREAMY PHILLY PESTO CHICKEN



Creamy PHILLY Pesto Chicken image

Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 30m

Yield 4

Number Of Ingredients 5

1 teaspoon oil
4 small boneless skinless chicken breasts
¼ cup PHILADELPHIA Cream Cheese Spread
⅓ cup 25%-less-sodium chicken broth
2 tablespoons pesto

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
  • Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g

CHEESY CHICKEN PHILLY SKILLET



Cheesy Chicken Philly Skillet image

All the favorites of a Philly cheesesteak with a fun twist - chicken!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

1 tablespoon oil
1 package (20 oz) boneless skinless chicken breasts, cut into 3/4-inch pieces
1 package (8 oz) sliced baby portabella mushrooms
1 medium red bell pepper, chopped (1 cup)
1/2 cup chopped onion
1 1/4 cups milk
3/4 cup hot water
1 box Hamburger Helper™ Philly cheesesteak
1/4 teaspoon crushed red pepper flakes
1 cup shredded mozzarella and provolone cheese blend (4 oz)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, mushrooms, bell pepper and onion; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
  • Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and pepper flakes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
  • Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with topping (from Hamburger Helper™ box).

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 37 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 8 g, TransFat 0 g

CHICKEN PHILLY



Chicken Philly image

Tender, seasoned chicken breast loaded with veggies and gooey cheese on a toasted bun.

Provided by Brian Genest

Categories     Chicken Sandwiches

Time 1h35m

Yield 2

Number Of Ingredients 10

2 (4 ounce) skinless, boneless chicken breasts, partially frozen
1 ½ tablespoons Cajun seasoning
3 tablespoons clarified butter
½ medium onion, sliced
½ medium green bell pepper, sliced
1 cup sliced white mushrooms
1 ½ cups shredded pepper Jack cheese
½ cup chopped banana peppers
2 tablespoons mayonnaise, or to taste
2 (6 inch) submarine rolls, split

Steps:

  • Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
  • Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
  • Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
  • Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 1043.6 calories, Carbohydrate 51 g, Cholesterol 225.1 mg, Fat 69 g, Fiber 4.9 g, Protein 53.9 g, SaturatedFat 32.9 g, Sodium 2230.4 mg, Sugar 5.9 g

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN



PHILADELPHIA Creamy Penne Pasta with Chicken image

You can't go wrong with this simple creamy penne pasta recipe. With cream cheese and Parmesan it's full of rich flavor. Olives and peppers give it a kick.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 red pepper, finely chopped
1/2 cup (1/2 of 250-g tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. sliced pimento-stuffed green olives
2 tsp. dried rosemary leaves

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
  • Drain pasta. Add to skillet; mix lightly.

Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

CHICKEN PHILLY SANDWICHES



Chicken Philly Sandwiches image

A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. -Shelly Epley, Thornton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 medium sweet orange or yellow pepper, julienned
6 slices provolone cheese, cut into strips
4 whole wheat hoagie buns, split and warmed

Steps:

  • In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

Nutrition Facts : Calories 467 calories, Fat 17g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 986mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 9g fiber), Protein 28g protein.

CHICKEN AND PHILLY



Chicken and Philly image

A simple chicken breast stuffed with Philadelphia, parcely, wrapped in pancetta.

Provided by swizzy123

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix the Philadelphia and parsley in to a small bowl( and chopped garlic), and preheat oven to gas mark 5 or 160 c or 375 f.
  • Slice the chicken in the side so you have pockets.
  • Put about a table spoon of the Philadelphia mix into each pocket.
  • Wrap each breast in about 2-3 pieces on pancetta or just enough to cover
  • Then fry the breasts to seal the pancetta.
  • Once they have all been sealed, wrap them loosely in to foil and put in a preheated oven for 30 mins.
  • If at 30 minutes largest breast is not white all the way through put back for 5-10 mins. Once they are white and cooked, remove the juice and put them back in to brown off. How long for is your choice!

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