Philadelphia Cream Cheese Fettuccine Recipes

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PASTA WITH PHILADELPHIA CREAM CHEESE



Pasta With Philadelphia Cream Cheese image

I found a similar recipe in our local newspaper, but it did not have the taste and flavor that I feel did it justice. So, I made numerous additions and came up with this tasty, delicious recipe.

Provided by William Uncle Bill

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup small penne pasta
1 cup tri-color spiral pasta (rotini vegetable pasta)
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup chopped small onion
2 large garlic cloves, chopped small
1 cup chopped chopped button mushroom
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
2 tablespoons pesto sauce (I use 2 cubes of homemade frozen pesto)
1/3 cup Philadelphia Cream Cheese (herb and vegetable)
1 teaspoon dried basil or 2 tablespoons of finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Steps:

  • In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
  • Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
  • Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
  • Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
  • Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
  • Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
  • Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
  • When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
  • Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
  • Add the cream cheese and stir well to coat the pasta.
  • Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
  • Serve pasta immediately.
  • Refrigerate any unused portions. Cover with plastic wrap.
  • To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
  • Add 1/4 cup of pasta water and the pasta and
  • stir to blend.
  • Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
  • Serve hot.

Nutrition Facts : Calories 378.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 28.9, Sodium 2117.2, Carbohydrate 42.4, Fiber 4.8, Sugar 2.8, Protein 7.4

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Chow down on this creamy Fettuccini Alfredo. Add pizazz to this dish with cream cheese and a pinch of nutmeg to make it a star at the dinner table.

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 4 servings, about 1 cup each

Number Of Ingredients 8

1/2 lb. fettuccine, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup KRAFT Grated Parmesan Cheese
3/4 cup milk
1/4 cup butter or margarine
1/4 tsp. white pepper
1/8 tsp. garlic powder
1/8 tsp. ground nutmeg

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, cook all remaining ingredients except nutmeg in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
  • Drain pasta; return to pan. Add sauce; toss to evenly coat. Sprinkle with nutmeg.

Nutrition Facts : Calories 470, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 80 mg, Sodium 400 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 5 g, Protein 14 g

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

PHILADELPHIA SMARTER FETTUCCINE ALFREDO



PHILADELPHIA Smarter Fettuccine Alfredo image

Enjoy alfredo again. This creamy sauce is guilt-free when prepared with light cream cheese and reduced-fat parmesan cheese.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 8

300 grams fettuccine, uncooked
1 ¼ cups 25%-less-sodium chicken broth
4 teaspoons flour
⅓ cup PHILADELPHIA Light Cream Cheese Spread
3 tablespoons 100% Light Parmesan Grated Cheese, divided
¼ teaspoon ground nutmeg
⅛ teaspoon pepper
2 tablespoons chopped fresh parsley

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 tablespoon of the Parmesan cheese, the nutmeg and pepper; cook 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.
  • Drain pasta. Toss with sauce. Sprinkle with remaining 1 tablespoon Parmesan cheese and the parsley.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 58.7 g, Cholesterol 12.1 mg, Fat 5.9 g, Fiber 2.7 g, Protein 15.1 g, SaturatedFat 3.2 g, Sodium 218.7 mg, Sugar 2.8 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

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