Main dishes

Creamy Chicken with Roasted Poblanos

Creamy Chicken with Roasted Poblanos recipe

photo by:kraft

Creamy chicken and roasted poblano chiles star in this easy skillet dish. But to be perfectly honest, the pomegranate seeds kind of steal the show.

time

prep:

25 min

total:

40 min

servings

total:

6 servings

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What You Need

3/4

cup chicken broth

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

cup pomegranate seeds, divided

broiler-fryer chicken (3 lb.), cut up

large roasted poblano chiles (1 lb.), peeled, seeded and cut into strips

slices OSCAR MAYER Baked Cooked Ham, chopped

Make It

step 1

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

step 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.

step 3

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

step 4

TOP with remaining pomegranate seeds just before serving.

Kraft Kitchens Tips

How to Remove Pomegranate Seeds

Cut off the crown end of 1 pomegranate; discard. Cut fruit into quarters; place in bowl of water. Loosen seeds with your fingers. Remove seeds from water; discard water. Use seeds as directed.

Serving Suggestion

Serve with a mixed green salad and whole grain roll to round out the meal.

Food Facts

Cut into a pomegranate to reveal hundreds of juicy little seeds - a good source of both potassium and vitamin C. Pomegranates are available September through January and should be refrigerated for longer storage.