Quick Philly Sauces

Take dinner from same-old-thing to saucy with a little Philly.

Tomato Cream

Stir 1/2 cup of Philly into 3 cups of warmed red pasta sauce. Toss with cooked drained pasta.

Alfredo

Whisk 1/2 cup of Philly into 3/4 cup of hot milk until cream cheese is melted. Add 1/2 cup of grated Parmesan cheese and a dash of white pepper, garlic powder and nutmeg. Toss with 1/2 pound of pasta, cooked and drained.

Citrus-Chive

Whisk 1/2 cup of PHILADLEPHIA Chive & Onion Cream Cheese Spread into 1/4 cup of hot chicken broth until cream cheese is melted. Add 1/2 tsp. lemon zest; serve over hot cooked vegetables such as broccoli, cauliflower or asparagus.

Mushroom

Sauté 1/2 pound of fresh sliced mushrooms in 1 Tbsp. of oil until tender. Add 1/2 cup of hot broth and 1/4 cup of dry white wine (or 3/4 cup of broth) and heat through. Whisk in 1/2 cup of Philly until cream cheese is melted. Add 1 tsp. of fresh tarragon or thyme and serve over grilled chicken breasts or beef tenderloin filets.

Pesto

Whisk 1/2 cup of Philly into 3/4 cup of hot chicken broth until cream cheese is melted. Add 2 to 4 Tbsp. of pesto and toss with 1/2 lb pasta, cooked and drained. Add grape tomatoes or strips of roasted bell peppers and serve with grilled chicken for an elegant dish.