Spice up average chicken and pasta with a flavorful boost of cream cheese, tomatoes, chipotle peppers and onions.
What You Need
Original recipe yields 6 servings
1/2 lb. spaghetti, uncooked
2 cans (14-1/2 oz. each) stewed tomatoes, undrained, divided
2 canned chipotle peppers in adobo sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 onion, halved, sliced
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Let's Make It
Cook spaghetti as directed on package, omitting salt.
Meanwhile, blend 1 can tomatoes, peppers and cream cheese in blender until smooth. Heat large nonstick skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Stir in cream cheese sauce and remaining tomatoes. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
Drain spaghetti; toss with sauce.
Top with KRAFT Shredded Mozzarella Cheese immediately after tossing the hot cooked spaghetti with the sauce.
For a dish that is less spicy, use only 1 chipotle pepper.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups each
* 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.