Creamy Linguine with Grilled Chicken and Vegetables

Creamy Linguine with Grilled Chicken and Vegetables
Yield:
50 (9 oz) servings of pasta

Ingredients

Ingredients Weights Measures
skim milk 12 1/2 lb. [5.5 kg] 26 cups [6.5 L]
Philadelphia Brick Cream Cheese, cubed 9 lb. [4 kg] 15 cups [3.75 L]
frozen mixed vegetables, thawed 9 1/4 lb. [4 kg] 20 cups [5 L]
grilled chicken, cut into 1/2 inch pieces 6 lb. [2.7 kg] 12 cups [3 L]
bacon, cooked, crumbled 1 1/2 lb. [750 g] 3 cups [750 mL]
garlic powder 2-1/2 oz. [75 g] 1/2 cup [125 mL]
Cooked linguine 12 1/2 lb. [5.5 kg] 50 cups [12.5 L]
skim milk 4 oz. [125 g] 1/2 cup [125 mL]
Philadelphia Brick Cream Cheese, cubed 3 oz. [90 g] 1/3 cup [75 mL]
frozen mixed vegetables, thawed 3 oz. [90 g] 1/2 cup [125 mL]
grilled chicken, cut into 1/2 inch pieces 2 oz. [60 g] 1/4 cup [50 mL]
bacon, cooked, crumbled - [15 g] 1 Tbsp. [15 mL]
garlic powder - [3 g] 1 tsp. [5 mL]
Cooked linguine 4 oz. [125 g] 1 cup [250 mL]

Directions

Mix milk and cream chese in large stock pot. Bring to boil on medium-high heat. Add vegetables, chicken, bacon and garlic powder. Reduce heat to low; simmer 4-5 minutes or until heated through, stirring occasionally.

Add pasta and mix lightly. Cook until mixture is heated through, stirring occasionally.

Serve immediately garnished with cracked black pepper.

Kraft Kitchens Tips

Substitute
For a bolder flavour, substitute minced fresh garlic for the garlic powder.
Lighter Alternative
Substitute PHILADELPHIA Light Cream Cheese for the PHILADELPHIA Cream Cheese.

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