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Three-Cheese Chicken Pasta

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  • 1 lb. boneless, skinless chicken breasts
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 2/3 cups water
  • 1/2 cup milk
  • 1 package Knorr® Italian Sides™ - Creamy Garlic Shells
  • 1 cup frozen green peas, thawed
  • 1/2 cup shredded mozzarella cheese (about 2 oz.)



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Season chicken, if desired with salt and pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 4 minutes. Remove chicken and set aside.
  • 2 Add remaining 1 tablespoon Spread, water and milk to same skillet and bring to the boiling point over high heat. Stir in Knorr® Italian Sides™ - Creamy Garlic Shells and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 11 minutes or until pasta is tender. Stir in chicken.
  • 3 Sprinkle with cheese and serve immediately.