Category Archives: Chicken-Turkey

Creamy Chicken Spaghetti

6 Servings Prep: 10 Min. Total: 25 Min.


8 oz. spaghetti, uncooked

2 cups fresh or frozen chopped broccoli

1-1/4 lb. boneless skinless chicken breasts, cut into strips

1/2 lb. (8 oz.) VELVEETA®, cut up

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/2 cup milk


COOK pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.

SPRAY large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.

ADD pasta; toss to coat.

kraft kitchens tips


Substitute 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken strips. Cook pasta and broccoli as directed. Drain; return to saucepan. Add chicken, VELVEETA, soup and milk; continue as directed.


For perfect pasta that’s cooked just right, test it often near the end of the cooking time suggested on the package. The perfect pasta is done when it’s tender, but still slightly firm as you bite into it. To keep the pasta from cooking any further, immediately drain it in a colander.

Penne with Chicken and Asparagus or Green Beans

8 Servings Prep: 15 Min. Cook : 20 Min.


1 (16 ounce) package dried penne pasta

5 tablespoons olive oil, divided

2 skinless, boneless chicken breast halves – cut into cubes

salt and pepper to taste

garlic powder to taste

1/2 cup low-sodium chicken broth

1 bunch slender asparagus spears or fresh green beans, trimmed, cut on diagonal into   one-inch pieces

1 clove garlic, thinly sliced

1/4 cup Parmesan cheese


  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Creamy Tomato and Chicken Spaghetti

4 Servings Prep: 10 Min. Total Time: 25 Min.


1/2 lb. spaghetti, uncooked

2 cups frozen stir-fry vegetables

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup KRAFT Grated Parmesan Cheese


COOK spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.

kraft kitchens tips


Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables; just add to the cooking water for the last 4 min. of the spaghetti cooking time.

Chicken with Basil Artichoke Sauce 

4 Servings Prep: 20 Min. Bake: 20 Min.


4 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

2 tablespoons lemon juice


1can cream of chicken soup undiluted

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

3 tablespoons grated Parmesan cheese

2 tablespoons minced fresh basil

2 tablespoons white wine or chicken broth

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper


Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.


Meanwhile, in a small heavy saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and heated through.  Serve sauce with chicken. Yield: 4 servings.

Nutritional Facts1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.


Make-Ahead Chicken Bake

12 Servings Prep: 25 Min. + Chilling Bake: 30 Min.


5 cups cubed cooked chicken

2 cups chopped celery

5 hard-cooked eggs, sliced

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon pimientos, optional

1 teaspoon finely chopped onion

1 cup (4 ounces) shredded cheddar cheese

1 can (3 ounces) chow mein noodles

1/2 cup slivered almonds, toasted


In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly. Yield: 12 servings

Nutritional Facts1 serving (1 cup) equals 365 calories, 26 g fat (6 g saturated fat), 158 mg cholesterol, 449 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.


Chicken ‘n’ Hash Brown Bake

8-10 Servings Prep: 10 Min. Bake: 50 Min.


1 package (32 ounces) frozen cubed hash brown potatoes, thawed

1 teaspoon salt

1/4 teaspoon pepper

4 cups diced cooked chicken

1 can (4 ounces) mushroom stems and pieces, drained

1 cup (8 ounces) sour cream

2 cups chicken broth or stock

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon granules

2 tablespoons finely chopped onion

2 tablespoons finely chopped sweet red pepper

1 garlic clove, minced


1/4 cup sliced almonds


Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.

Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.

Nutritional Facts1 serving (1 cup) equals 274 calories, 11 g fat (4 g saturated fat), 68 mg cholesterol, 955 mg sodium, 22 g carbohydrate, 3 g fiber, 21 g protein.