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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, October 4, 2011

Tuscan Chicken Simmer

Okay, take a minute to look at this recipe. Six ingredients, three directions... are there any questions? Is it good? OHHHHH YES!!!! And this is coming from the girl that doesn't like tomatoes.... This recipe was so easy and delicious. We especially loved the sauce. We will be repeating this in our house!

I made a few minor changes to our dish. After cooking the tomatoes I took a fork and popped each of them. I then flattened them out and stirred them around. This gave the sauce a distinct red tint and tomato flavor while the tomato skins became more like sun-dried tomatoes. My mom made this dish as well and absolutely loved how the tomatoes popped when she put a bite into her mouth. Whatever your preference may be you can't really go wrong.

I also cooked the chicken as indicated but then I cut it into bit sized pieces for better distribution.

The recipe and picture are courtesy of Kraft Recipes and can be found at this site here: http://www.kraftrecipes.com/recipes/tuscan-chicken-simmer-111677.aspx

From Kraft Recipes

4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese. Serve over pasta or with pasta on the side.

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