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.
What You Need
Original recipe yields 8 servings
3/4 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup pomegranate seeds, divided
1 broiler-fryer chicken (4 lb.), cut up
4 large roasted poblano chile s (1 lb.), peeled, seeded and cut into strips
4 slices OSCAR MAYER Baked Cooked Ham, chopped
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Let's Make It
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.
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.
Serve with a whole grain roll, and mixed green salad tossed with your favorite KRAFT Lite Dressing to round out the meal.
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.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* 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.