A guajillo pepper sauce gives your go-to chicken a spicy kick. Serve over hot pasta and top with cheese and green onions for an easy weeknight dish.
What You Need
Original recipe yields 6 servings
1-1/2 cups guajillo salsa
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 red pepper s, cut into strips
1 cup frozen corn
3/4 lb. spaghetti, uncooked
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
3 green onions, chopped
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Let's Make It
Blend salsa and cream cheese in blender until smooth.
Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add peppers and corn to skillet; cook and stir 3 min. Stir in cream cheese mixture; top with chicken. Cover; cook on medium-low heat 20 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package.
Drain spaghetti; place on large platter. Top with mozzarella, chicken and cream cheese sauce. Sprinkle with Parmesan and onions.
Prepare using your favorite red salsa.
How to Make Your Own Guajillo Salsa
Look for jarred guajillo salsa in the ethnic section of your supermarket. But you can also make your own. Just blend 1 cup of red sauce with 6 to 8 seeded and hydrated guajillo chiles in blender until smooth. Season with salt and pepper to taste.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.