Our classic chicken cacciatore, served over a bed of creamy, cheesy angel hair, can be made—start to finish—in just 20 minutes.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 cup sliced fresh mushrooms
1/2 cup green pepper strips
1/2 cup slivered onions
1 can (14 oz.) Italian-style diced tomatoes, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
8 oz. angel hair pasta, uncooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
2 Tbsp. milk
2 Tbsp. KRAFT Shredded Parmesan Cheese
Add To Shopping List
Let's Make It
Cook chicken in large nonstick skillet on medium heat 3 to 4 min. on each side or until browned. Remove to plate; keep warm. Add vegetables to skillet; cook and stir 5 min. Add tomatoes; bring to boil. Add chicken; cover and simmer on low heat 8 min. or until chicken is done (165ºF).
Meanwhile bring broth and water to boil in medium saucepan. Add pasta, stirring constantly until all pasta is moistened and soft. Cover. Remove from heat; let stand 10 min. Stir in half the cream cheese spread.
Stir remaining cream cheese spread and milk into skillet until blended. Serve chicken and sauce over pasta. Sprinkle with Parmesan.
Sprinkle with fresh chopped parsley or basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 52g
Dietary Fibers 3g
* 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.