- 220 grams vermicelli, uncooked
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 cups broccoli florets
- 1/2 cup red pepper strips
- 1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
- 1/4 cup KRAFT 100% Parmesan Shredded Cheese
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.