Creamy Chicken Pomodoro
Recommended Substitute: Shredded Mozzarella Cheese for the KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA."Great recipe ,the whole family loved it! I added fresh spinach to it and some red wine. Thanks for posting!!" - sleannr
Yield: 6 Servings Ready in 40 minutes
312 people trying soon
Verified by cferrara
|2 Tbsp.olive oil; divided|
|6 smallboneless skinless chicken breast halves; (1-1/2 lb.)|
|4 clovesgarlic, minced|
|1/4 tsp.crushed red pepper|
|1 can(14-1/2 oz.) diced tomatoes,; undrained|
|4 oz.Cream Cheese,; cubed|
|2 cupspenne pasta; uncooked|
|1 cupShredded Mozzarella Cheese|
|2 tablespoonsParmesan Cheese; Grated|
|2 Tbsp.fresh basil; chopped|
Creamy Chicken Pomodoro Preparation
HEAT 1 Tbsp. oil in large nonstick skillet on medium heat.
Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.
ADD remaining oil to skillet.
Stir in garlic and pepper flakes; cook and stir 30 sec.
Add tomatoes and cream cheese; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended.
Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (165?F).
Meanwhile, cook pasta as directed on package, omitting salt.
Sprinkle chicken with cheeses and basil.
Remove from heat.
Let stand, covered, 2 to 3 min. or until mozzarella is melted.
Serve over drained pasta.
For added color and texture, serve with a mixed green salad tossed with your favorite
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