Creamy Chicken with Roasted Poblanos

• 3/4 cup chicken broth
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup pomegranate seeds, divided
• 1 broiler-fryer chicken (3 lb.), cut up Safeway 1 lb For $1.99 thru 02/09
• 4 large roasted poblano chiles (1 lb.), peeled, seeded and cut into strips
• 4 slices OSCAR MAYER Baked Cooked Ham, chopped

1. Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
2. Cook chicken in large skillet on medium heat 10 min.
3. or until evenly browned on both sides, turning occasionally.
4. Add chiles and ham; cook 2 min.
5. Stir in cream cheese mixture; cover.
6. Cook on medium-low heat 15 min.
7. or until chicken is done (165 degrees F).
8. Top with remaining pomegranate seeds just before serving.

chicken broth, philadelphia cream cheese, pomegranate seeds, chicken, poblano chiles, ham

Taken from www.kraftrecipes.com/recipes/creamy-chicken-roasted-poblanos-114711.aspx (may not work)