What You Need
4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1/4 cup water
1/4 cup basil pesto
2 cups grape or cherry tomatoes
1/2 cup Kraft 4 Cheese Italiano Shredded Cheese
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (170ºF). Remove chicken from skillet; keep warm.
REDUCE heat to medium. Add cream cheese spread, water, pesto and tomatoes to skillet. Cook, uncovered, 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.
kraft kitchens tips
Prepare as directed using Philadelphia Light Cream Cheese Spread.
Spoon over hot cooked ravioli or fettuccine.