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Creamy Chicken with Roasted Poblanos

Prep Time
20
min.
Total Time
35
min.
Servings

8 servings

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.

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Make It

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  • Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
  • 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.
  • Pour cream cheese mixture over ingredients in skillet; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
  • Top with remaining pomegranate seeds.

Special Equipment Needed

How to Remove the 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 whole grain roll, and mixed green salad tossed with your favorite KRAFT Lite Dressing 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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 310
Total fat 20g
Saturated fat 8g
Cholesterol 110mg
Sodium 350mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 8 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 8 %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.

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