125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
2 cups frozen peas and carrots
1 pkg. (500 g) refrigerated gnocchi, uncooked
2 Tbsp. chopped fresh parsley
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How do I make it ?
Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 4 min. or until lightly browned. (Chicken will not be done.) Spoon chicken into bowl; set aside.
Add broth gradually to flour in small bowl, whisking constantly until well blended. Add 1 Tbsp. of the remaining dressing to skillet. Add garlic; cook and stir 2 to 3 min. or until fragrant. Add flour mixture; cook and stir 2 min. or until thickened.
Add cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add chicken, vegetables, gnocchi and remaining dressing; mix lightly. Bring to boil, stirring frequently.
Cook on medium-low heat 15 min. or until chicken is done and gnocchi are tender, stirring frequently. Remove from heat. Sprinkle with parsley.
Kraft Kitchen Tips!
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 75 mg
Sodium 770 mg
Carbohydrate 45 g
Fibre 4 g
Sugars 8 g
Protein 27 g
6 servings, 1 cup (250 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.