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Main dishes

Creamy Poblano Chicken & Pasta

photo by:kraft
time
prep:
15 min
total:
35 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1/2
cup  chicken broth
3
 roasted poblano chiles, sliced
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
lb.  spaghetti, uncooked
1-1/2
lb.  boneless skinless chicken breasts, cut into strips
1
 onion, sliced
1/2
tsp.  garlic salt
1/2
cup  KRAFT Shredded Mozzarella Cheese
1/4
cup  KRAFT Grated Parmesan Cheese
2
Tbsp.  chopped cilantro

Make It

BLEND broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.

MEANWHILE, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.

DRAIN spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.

Kraft Kitchens Tips

Substitute
Substitute roasted red bell peppers for the poblano peppers
Variation
Omit the broth and use 1/2 cup of the reserved spaghetti cooking water to make the cream cheese sauce instead.
How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
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