Creamy Chicken Pomodoro

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rate/review

prep time

5 min

total time

30 min

makes

6 servings, 1/6 recipe (219 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 Tbsp. olive oil, divided

6 small boneless skinless chicken breasts (1-1/2 lb./675 g)

4 cloves garlic, minced

1/4 tsp. crushed red pepper

1 can (19 fl oz/540 mL) diced tomatoes, undrained

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

2 cups penne pasta, uncooked

1 cup Kraft Mozzarella Shredded Cheese

2 Tbsp. Kraft 100% Parmesan Grated Cheese

2 Tbsp. chopped fresh basil

Make It

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 crushed pepper; cook and stir 30 sec. Add tomatoes and cream cheese spread; 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 (170ºF). Meanwhile, cook pasta as directed on package, omitting salt.

TOP chicken with mozzarella, Parmesan and basil. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.