2015年04月09日
Creamy Chicken Pomodoro
A zing of crushed red pepper adds a kick to this cheese-lover classic.
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Nutritional Information
Calories440
Total Fat19g
Saturated Fat8g
Cholesterol105mg
Sodium380mg
Total Carbohydrate30g
Dietary Fiber3g
Sugars4g
Protein36g
Calcium--
creamy chicken pomodoro
Courtesy of Kraft
Serves: 6
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil, divided dr max
1 pound(s) (or up to 1 1/2 pounds) small boneless skinless chicken breast halves (about 6)
4 clove(s) garlic, minced
1/4 teaspoon(s) crushed red pepper
1 can(s) (14.5-ounce) diced tomatoes, undrained
4 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
2 cup(s) penne pasta, uncooked
1 cup(s) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 tablespoon(s) KRAFT Grated Parmesan Cheese
2 tablespoon(s) chopped fresh basil
Directions
Heat 1 tablespoon oil in large nonstick skillet dr max on medium heat. Add chicken; cook 3 minutes 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 seconds. Add tomatoes and cream cheese; cook and stir 2 to 3 minutes 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 minutes or until chicken is done (165 degrees F). Meanwhile, cook pasta as directed on dr max package, omitting salt.
Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 minutes or until mozzarella is melted. Serve over drained pasta.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
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Submit your version
Nutritional Information
Calories440
Total Fat19g
Saturated Fat8g
Cholesterol105mg
Sodium380mg
Total Carbohydrate30g
Dietary Fiber3g
Sugars4g
Protein36g
Calcium--
creamy chicken pomodoro
Courtesy of Kraft
Serves: 6
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil, divided dr max
1 pound(s) (or up to 1 1/2 pounds) small boneless skinless chicken breast halves (about 6)
4 clove(s) garlic, minced
1/4 teaspoon(s) crushed red pepper
1 can(s) (14.5-ounce) diced tomatoes, undrained
4 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
2 cup(s) penne pasta, uncooked
1 cup(s) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 tablespoon(s) KRAFT Grated Parmesan Cheese
2 tablespoon(s) chopped fresh basil
Directions
Heat 1 tablespoon oil in large nonstick skillet dr max on medium heat. Add chicken; cook 3 minutes 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 seconds. Add tomatoes and cream cheese; cook and stir 2 to 3 minutes 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 minutes or until chicken is done (165 degrees F). Meanwhile, cook pasta as directed on dr max package, omitting salt.
Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 minutes or until mozzarella is melted. Serve over drained pasta.
Posted by え之 at
11:56
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