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18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.
HEAT oven to 375ºF.
RESERVE 1/4 cup cheese mixture for later use. Coat chicken with remaining cheese mixture as directed on package. Place on half of rimmed baking sheet sprayed with cooking spray. Top with any cheese mixture remaining in bag. Spread tomatoes onto other side of baking sheet.
BAKE 28 to 30 min. or until chicken is done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, grate zest from 1 lemon; set aside. Squeeze juice from both lemons into small saucepan; stir in broth. Bring to boil; simmer on medium heat 6 to 8 min. or until slightly thickened, stirring occasionally. Add butter and lemon zest; cook and stir on low heat 3 to 4 min. or until butter is melted and mixture is well blended, stirring occasionally.
DRAIN pasta; place in large bowl. Add lemon sauce; mix lightly. Add parsley, roasted tomatoes and reserved cheese mixture; mix lightly. Serve topped with chicken.