Creamy Chicken Pomodoro

Ingredients

• 14 oz canned tomatoes diced undrained canned
• 4 oz philadelphia cream cheese cubed ()
• 0.3 tsp pepper red crushed
• 2 Tbsp basil fresh chopped
• 4 cloves garlic minced
• 2 Tbsp olive oil divided
• 2 Tbsp parmesan cheese grated kraft
• 2 cups penne pasta uncooked
• 1 cup mozzarella cheese shredded with a touch of philadelphia kraft
• 1.5 lb chicken breasts boneless skinless

Equipment

• frying pan

Directions

1. Heat 1 Tbsp. oil in large nonstick skillet on medium heat.
2. Add chicken; cook 3 min. on each side or until golden brown on both sides.
3. Transfer to plate.
4. Add remaining oil to skillet. Stir in garlic and red pepper; cook and stir 30 sec.
5. Add tomatoes and cream cheese; 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 (165F). Meanwhile, cook pasta as directed on package, omitting salt.
6. Sprinkle chicken with cheeses and basil.
7. Remove from heat.
8. Let stand, covered, 2 to 3 min. or until mozzarella is melted.
9. Serve over drained pasta.