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Creamy Chicken with Roasted Poblanos 

Nikki teaches us an easy Mexican-inspired chicken dish using Philly Cream Cheese and poblano peppers. Serve with a mixed green salad and whole grain rolls for a great meal any night of the week.
prep time
25 min
time
40 min
servings
6 servings

what you need

  • 3/4 cup chicken broth
  • 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1  cup pomegranate seeds, divided
  • 1  broiler-fryer chicken (3 lb.), cut up
  • 4 large roasted poblano chiles (1 lb.), peeled, seeded and cut into strips
  • 4 slices OSCAR MAYER Baked Cooked Ham, chopped

1
BLEND broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.

2
COOK chicken in large skillet on medium heat 10 min. or until evenly browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.

3
STIR in cream cheese mixture; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).

4
TOP with remaining pomegranate seeds just before serving.

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