Ingredients:
4 boneless chicken breasts, cut into strips
olive oil
garlic powder
parsley ( fresh or dry)
pepper
salt
tony creole seasoning
1 (8 ounce) packages Philadelphia Cream Cheese
1/2 cup butter
1/2 cup milk
3/4 cup parmesan cheese or 3/4 cup any Italian cheese
1 teaspoon white pepper
1 (16 ounce) packages cooked angel hair pasta (drained and not sticking together) or 1 (16 ounce) packages pasta, of your choice ( drained and not sticking together)
Directions:
Cook your pasta, while your chicken sautes, then add a little olive oil or butter to pasta to prevent sticking, lay on large platter or casserole dish; set aside.
Coat the bottom of a skillet w/olive oil,and heat on med-high heat.
Add chicken strips or chunks, lower heat to med.
Sprinkle seasonings over meat to your liking.
Saute meat until chicken is no longer pink.
Pour chicken and pan drippings over pasta.
In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk.
Stir until all clumps are out, add cheese, continue to stir, then add pepper.
Once all is melted and hot, pour over pasta and chicken.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.