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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Flavorful chicken boasts a creamy filling in this suppertime standout from Danielle Rogers of Greer, South Carolina. Ingredients:
2 boneless skinless chicken breast halves (6 ounces each) |
1 package (3 ounces) cream cheese, softened |
1 envelope garlic-herb soup mix, divided |
1/3 cup water |
1 tablespoon olive oil |
3 ounces uncooked angel hair pasta |
1-1/2 cups marinara sauce or spaghetti sauce, warmed |
1/4 to 1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Cut a pocket in each chicken breast half, leaving meat attached on one side. In a small bowl, beat cream cheese and 2 teaspoons soup mix until blended. Stuff into chicken pockets; secure with toothpicks. Place in an 8-in. square baking dish coated with cooking spray. Combine the water, oil and remaining soup mix; pour over chicken.
2. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Cook pasta according to package directions; drain. Divide pasta between two small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted. Yield: 2 servings.
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