Creamy Chicken Pomodoro

By shauna

Ingredients

• 2 Tbsp. Olive Oil, divided
• 6 Sm. Boneless, Skinless Chicken Breasts
• 4 Garlic Cloves, minced
• 1/4 tsp. Crushed Red Pepper
• 1 Can (19 fl oz/540 ml) Diced Tomatoes, undrained
• 1/2 C. (1/2 of 250-g tub) Philidelphia Cream Cheese Spread
• 2 C. Penne Pasta, uncooked
• 1 C. Mozza Shredded Cheese
• 2 Tbsp. Parmesan Grated Cheese
• 2 Tbsp. Chopped Fresh Basil

Details

Servings 6

Preparation

Step 1

Heat 1 Tbsp. Oil in lg. skillet on med. heat. Add chicken; cook 3 min. on each side or till golden brown on both sides. Transfer to plate. Add remaining oil to skillet. Stir in garlic & crushed pepper; cook & stir 30 sec. Add tomatoes & cream cheese spread; cook & stir 2-3 min. or till cream cheese is melted & sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8-10 min. or till chicken is done. Meanwhile, cook pasta in boiling, salted water till al dente (approx. 6-8 min.) Top chicken with mozza, parmesan & basil. Remove from heat. Let stand, covered 2-3 min. or till mozza is melted. Serve over drained pasta.