Chicken Cacciatore with Creamy Angel Hair Pasta

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 cup sliced fresh mushrooms
• 1/2 cup green pepper strips
• 1/2 cup slivered onions
• 1 can (14 fl oz/398 mL) fire-roasted diced tomatoes, undrained
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/2 cup water
• 220 g angel hair pasta, uncooked
• 1 cup Philadelphia Chive & Onion Cream Cheese Product, divided
• 2 Tbsp. milk
• 2 Tbsp. Kraft 100% Parmesan Shredded Cheese

1. Cook chicken in large nonstick skillet on medium heat 3 to 4 min.
2. on each side or until breasts are evenly browned on both sides.
3. Transfer chicken to plate, reserving drippings in skillet; cover chicken to keep warm.
4. Add vegetables to skillet; cook and stir 5 min.
5. Add tomatoes; bring to boil.
6. Add chicken; cover and simmer on low heat 8 min.
7. or until chicken is done (165 degrees F).
8. Meanwhile, bring chicken broth and water to boil in medium saucepan.
9. Add pasta; cook and stir until pasta is softened.
10. Remove from heat; cover.
11. Let stand 10 min.
12. Stir in half the cream cheese product.
13. Add milk and remaining cream cheese product to chicken mixture in skillet; cook and stir until cream cheese is completely melted and sauce is well blended.
14. Place pasta mixture on platter; top with chicken mixture and Parmesan.

chicken breasts, mushrooms, green pepper, onions, tomatoes, water, angel hair pasta, philadelphia chive , milk, cheese

Taken from www.kraftrecipes.com/recipes/chicken-cacciatore-creamy-angel-hair-pasta-182239.aspx (may not work)