This creamy pasta dish is on the table in no time. Quick-cooking orzo pasta is combined with a medley of veggies and a simple sauce. This one-pot pasta is a weeknight winner!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 small onion, chopped
1/2 cup each chopped green and red peppers
1 cup frozen corn
3/4 cup orzo pasta, uncooked
1-3/4 cup 25%-less-sodium chicken broth
1/2 cup Philadelphia Light Cream Cheese Product
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How do I make it ?
Heat oil in large skillet on medium heat. Add onions; cook 4 min., stirring frequently. Stir in peppers and corn; cook and stir 2 min. Add orzo; cook and stir 1 min.
Stir in broth; bring to boil on high heat. Simmer on medium-low heat 10 to 12 min. or until orzo and vegetables are tender and most the liquid is absorbed, stirring occasionally.
Add cream cheese product; cook 1 to 2 min. or until cream cheese is melted and sauce is well blended, stirring constantly.
Kraft Kitchen Tips!
Add 1 Tbsp. chopped fresh herbs, such as basil or rosemary, to the cooked vegetables with the broth.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 290 mg
Total carbohydrate 26 g
Dietary fibre 2 g
Sugars 5 g
Protein 6 g
6 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.