Serves 6

Prep time 10 minutes

Ingredients

1.5 lbs. boneless, skinless chicken breasts OR thighs, cut into 1 1/2-inch pieces

1 carton (24 oz.) College Inn® Savory Chicken Simple Starter® Sauce

4 cups sliced carrots (1/8-inch thick)

2 cups (8 oz.) uncooked rotini OR penne pasta

1 1/2 cups frozen peas, not thawed

4 oz. cream cheese, cubed

Directions

Stove Top

  1. Combine chicken, sauce, carrots and pasta in a large, deep skillet or Dutch oven; stir. Bring just to a boil over high heat, stirring frequently.
  2. Cover; simmer 18 minutes over med-low heat, stirring occasionally to avoid sticking.
  3. Lightly stir in peas and cream cheese; cover and let stand 5 minutes. Stir well before serving.

 

Slow Cooker

  1. Combine chicken and sauce in a 6-qt. slow cooker; stir. Cover; cook on HIGH 3 hours of LOW 7 hours.
  2. Stir in carrots and pasta, submerging pasta in sauce. Cover; cook on HIGH 30 minutes or until pasta is tender.
  3. Lightly stir in peas and cream cheese; cover and stand 5 minutes. Stir well before serving.

 

Electric Pressure Cooker

  1. Combine chicken, sauce, carrots and pasta in a 6-qt. electric pressure cooker; stir.
  2. Set to Pressure Cook 6 minutes on high. Quick release steam. Press Cancel.
  3. Lightly stir in peas and cream cheese; cover and let stand 5 minutes. Stir well before serving.

Try These Other Delicious Recipes

View All Recipes