Creamy Chicken With Roasted Poblanos

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Serving size:6
Prep Time:
Total Time:
Creamy Chicken With Roasted Poblanos

Creamy chicken and roasted poblano chiles star in this easy skillet dish. But to be perfectly honest, the pomegranate seeds kind of steal the show.

Ingredients

  • 3/4 cup chicken broth
  • 6 oz (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1 cup pomegranate seeds, divided
  • 1 broiler-fryer chicken (3 lb.), cut up
  • 4 large roasted poblano chiles (1 lb.), peeled, seeded and cut into strips
  • 4 slices OSCAR MAYER Baked Cooked Ham, chopped

Directions

  1. Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
  2. Cook chicken in large skillet on medium heat 10 min. or until evenly browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.
  3. Stir in cream cheese mixture; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
  4. Top with remaining pomegranate seeds just before serving.

Kraft Kitchens Tips

How to Remove Pomegranate Seeds: Cut off the crown end of 1 pomegranate; discard. Cut fruit into quarters; place in bowl of water. Loosen seeds with your fingers. Remove seeds from water; discard water. Use seeds as directed.

Serving Suggestion: Serve with a mixed green salad and whole grain roll to round out the meal.

Food Facts: Cut into a pomegranate to reveal hundreds of juicy little seeds - a good source of both potassium and vitamin C. Pomegranates are available September through January and should be refrigerated for longer storage.