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Main dishes

Creamy Chicken with Roasted Poblanos

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video 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
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

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.
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