Comida Kraft
Recipe Box

Tuscan Chicken Simmer

Prep Time
25
min.
Total Time
25
min.
Servings

4 servings

This Tuscan Chicken Simmer is easy, fast and delicious. Check out the video for two more recipes that are just as yummy.

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What You Need

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Make It

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  • Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
  • Return chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.
* Made with quality cheeses crafted in the USA.

Healthy Living

Save 40 calories and 5g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Serving Suggestion

Spoon over hot cooked ravioli or fettuccine.

Substitute

Prepare using cherry tomatoes.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 380
Total fat 24g
Saturated fat 11g
Cholesterol 125mg
Sodium 590mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 34g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was restaurant quality amazing. This was restaurant quality amazing. My boyfriend even loved it, and he usually only eats Mexican food. It's my 2nd favorite sauce now. I used chicken broth instead of water, and I more than the 1/4 of a cup until I get a desired consistantcy. I also didn't have any cherry tomatoes, so I just diced up tomatoes instead. I added the cream cheese, pesto, chicken broth, and cheese and waited until everything came together on Medium-Low heat. Then, I added the tomatoes for a minute, until they warmed up. Served it with bow-tie pasta and boiled chicken. Tip: Boil the pasta in the same water you boiled the chicken in. Tastes really amazing.
Date published: 2008-12-15
Rated 4 out of 5 by from The first time I made this I felt like it needed more sauce. The first time I made this I felt like it needed more sauce. So the second time I made it I used 1/2 cup of water and 1/2 cup pesto. I left the cream cheese the same. The taste didn't suffer at all. It was a little bit more "saucy", and I was even able to mix in some bow tie noodles and it covered them well. I used a sun-dried tomato pesto instead of plain. It gave it a rosy red color which looked great with the tomato's. The first time I made it I used breasts and the second time I used tenders. It worked great either way. So yummy and creamy! This will become a main staple in our house!
Date published: 2009-05-13
Rated 5 out of 5 by from What an amazing dish! What an amazing dish! I made this for dinner tonight and everyone loved it. I doubled the sauce and it was more than enough for 4 big servings and 2 smaller ones...we even had sauce left over. Also, I cubed the chicken and seasoned it with garlic sea salt and pepper and cooked in EVOO. The sauce was a little thicker than expected, but not so much that it was gross I served it with 1/2lb of linguine noodles, salad, and breadsticks and it was so filling! The tomatoes were good, but next time we're going to add crimini mushrooms and maybe some onions.
Date published: 2010-02-05
Rated 5 out of 5 by from Hi I used the basic ingredients to this recipe in sort I am a chef and changed a few items though to... Hi I used the basic ingredients to this recipe in sort I am a chef and changed a few items though to meet a larger scale and change some presentation. I marinaded the 8 oz chicken breast in a golden Italian dressing then charbroiled . afterward making the sauce with a cream base and a four way Italian cheese and garlic and Romano seasonings and the grape tomatoes. placed the breast on the pasta and added a kick by topping with Feta cheese this was a great dish Idea I will run this special again its a five star for us thanks for the ideas
Date published: 2009-09-30
Rated 5 out of 5 by from This was so quick & easy to make and it tastes delicious - it doesn't get any better than that! This was so quick & easy to make and it tastes delicious - it doesn't get any better than that! I added some sliced green onions just because I had some that I needed to use. I replaced the regular cream cheese with Neufchâtel and served over whole grain pasta to make it a little healthier. Other than those changes I followed the recipe. Will definitely make again.
Date published: 2012-03-25
Rated 4 out of 5 by from My family really liked this recipe, however... My family really liked this recipe, however... I changed quite a few things. First of all, I cooked then chopped the chicken, then added the chicken back to the skillet. Then I added: 8 oz of cream cheese, 3/4 cup chicken broth, 1 can diced tomatoes with basil and oregano, 1 cup mozzarella, and 1/2 cup shredded parmesan, all to the pan and simmered until heated through. Served over spaghetti with garlic bread. It was VERY good. I think next time I will also add a can of mushrooms. Will absolutely make again.
Date published: 2009-04-01
Rated 5 out of 5 by from This dish tasted just like what you'd get at a restaurant! This dish tasted just like what you'd get at a restaurant! I followed some reviews and doubled the sauce, and used mushrooms and zucchini instead of the tomatoes. YUM! I also used boneless skinless chicken thighs, just because we are not white meat people. I love trying new recipes but hardly ever fall in love with them because I honestly hate eating my own creations (especially new ones). So this was surprising to have my husband, baby, and me eat it all up.
Date published: 2009-03-24
Rated 5 out of 5 by from Love this recipe, so did the kids. Love this recipe, so did the kids. I will make it when the hubby gets back, I just can't tell him it has cream cheese in it.. I cut up the chicken instead of keeping it whole and I doubled the ingredients for the sauce, added a little chicken stock. While the chicken was out of pan and I was making the sauce I used the extra pesto sauce I had and put it in the chicken so it had extra pesto flavor, it was great the 2 year old and 14 year old both loved it!!
Date published: 2010-01-21
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