Creamy Chicken Pomodoro (Trillum1204)

1 teaspoon olive oil
2 (5-ounce) boneless skinless chicken breasts
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
3/4 cup diced tomatoes, undrained
3 tablespoons Philadelphia 95% Fat Free Cream Cheese
1/2 cup whole wheat penne pasta, uncooked
1/4 cup Kraft 2% Mozzarella Shredded Cheese
2 teaspoons PC Blue Menu Parmesan Cheese
2 teaspoons chopped fresh basil or 1 teaspoon dried

1. Heat large nonstick skillet on medium heat and spray pan with olive oil when hot. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.

2. Add 1 teapoon oil to skillet. Stir in garlic and crushed pepper; cook and stir 30 sec. Add tomatoes, cream cheese spread and basil; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (170ºF). Meanwhile, cook pasta as directed on package, omitting salt.

3. Top chicken with mozzarella and, Parmesan. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user TRILLIUM1204.