Tangy Chicken Spring Pasta

Submitted  by Dawn Harvey. 

To see her make the dish go to the following link:

http://www.realwomenofphiladelphia.com/user/recipe/tangy-chicken-spring-pasta

 

 Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4

• 10 ounce(s) of canned chunk chicken breast
• 1 1/2 tbsp. of Lemon juice
• Pepper to taste
• 1/2 to 1 tsp garlic salt
• 1/2 to 1 tsp citrus basil rub (pampered chef)
• 1/3 cup(s) of PHILADELPHIA Italian herb and cheese cooking creme
• 8 ounce(s) of Wishbone House Italian Salad dressing
• 8 ounce(s) of Linguine pasta (cooked)
• Olive oil cooking spray
• Kraft Three Cheese Blend grated cheese
• Substitution for Citrus Basil Rub : 1/2 tsp lemon pepper seasoning, eliminate the pepper from above, 1/2 tsp dried basil, good splash of lime juice

Steps

1. Start pasta cooking, so that it will be done cooking when the chicken and sauce are ready.
2. On medium-high heat, spray a large skillet with olive oil cooking spray just enough to coat the bottom of the pan.
3. While the pan is heating, open and drain your chicken.
4. When the pan is heated, add your chicken.
5. Sprinkle over the chicken the pepper, garlic salt, citrus basil rub, and lemon juice.
6. Cook until the chicken is slightly browned.
7. When the chicken is brown, turn down the heat to medium-low, then add the PHILADELPHIA Italian herb and cheese cooking creme and Wishbone Italian salad dressing.
8. Mix until well blended.
9. At this point the pasta should be done cooking, so drain it and add to the chicken and sauce.
10. Mix together to coat the pasta well, then pour into your serving platter.
11. Sprinkle with the Kraft Three Cheese blend cheese, add a green salad and a crusty roll on the side and Enjoy!