Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (6 ounces each )

  2. 1 package (3 ounces) cream cheese, softened

  3. 1 envelope garlic-herb soup mix, divided

  4. 1/3 cup water

  5. 1 tablespoon olive oil

  6. 3 ounces uncooked angel hair pasta

  7. 1-1/2 cups marinara sauce or spaghetti sauce, warmed

  8. 1/4 to 1/2 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  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. 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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