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Chicken Marinara Recipe

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Flavorful chicken boasts a creamy filling in this suppertime standout from Danielle Rogers of Greer, South Carolina.

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2 Servings
Prep: 15 min. Bake: 30 min.

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 Crisco® Pure 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

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.
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.

Nutritional Analysis: One serving (prepared with reduced-fat cream cheese and 1/4 cup mozzarella equals 594 calories, 14 g fat (4 g saturated fat), 102 mg cholesterol, 1,547 mg sodium, 64 g carbohydrate, 4 g fiber, 48 g protein.

Chicken Marinara published in Cooking for 2 Winter 2005, p27

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