PHILLY Florentine Linguine Recipe

PHILLY Florentine Linguine Recipe

  • 220 grams linguine, uncooked
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup PHILADELPHIA Spinach Light Cream Cheese Product
  • 1/2 cup 25%-less-sodium chicken broth
  • 1/2 cup milk
  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 5 to 7 minutes or until crisp-tender. Add cream cheese product; cook and stir on medium heat 5 minutes or until melted. Whisk in broth and milk; cook and stir 2 to 3 minutes or until slightly thickened. (Do not boil.)
  3. Drain pasta. Serve topped with sauce.
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