125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/2 cup 25%-less-sodium chicken broth
4 cups hot cooked egg noodles
1 Tbsp. chopped fresh parsley
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How do I make it ?
Sprinkle paprika over chicken. Melt 1 Tbsp. butter in large skillet on medium heat. Add chicken, onions and garlic; cook 5 to 6 min. or until chicken is done, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
Melt remaining butter in skillet. Add mushrooms and pepper; cook and stir 5 to 6 min. or until mushrooms are tender. Spoon mushrooms to one side of skillet.
Add cream cheese to other side of skillet; cook and stir 2 min. or until melted. Gradually add broth to cream cheese; stir until blended. Return chicken mixture to skillet; stir to combine all ingredients. Simmer on medium-low heat 4 to 5 min. or until heated through, stirring frequently. Remove from heat; let stand 5 min.
Spoon chicken mixture over noodles; sprinkle with parsley.
Kraft Kitchen Tips!
Substitute 1 lb. (450 g) beef sirloin steak, cut into strips, for the chicken.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 11 g
Cholesterol 170 mg
Sodium 310 mg
Total carbohydrate 45 g
Dietary fibre 3 g
Sugars 4 g
Protein 38 g
4 servings, 1-3/4 cups (425 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.