Chicken with Creamy Roasted Poblanos Recipe

Chicken with Creamy Roasted Poblanos Recipe

  • 1 (3 pound) broiler-fryer chicken, cut up
  • 1 (10 ounce) tub PHILADELPHIA Original Cooking Creme
  • 2 tablespoons milk
  • 4 large poblano chiles, roasted, peeled, seeded and cut into strips
  • 4 slices Oscar Mayer Baked Cooked Ham, chopped
  • 1 tomato, seeded, chopped
  1. Cook chicken in large skillet on medium heat 10 min. or until browned on both sides, turning occasionally. Cover; cook 10 min. or until done (165 degrees F.) Drain any liquid from skillet.
  2. Stir in cooking cream, milk, chiles and ham; cook, covered, on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
  3. Top with tomatoes just before serving.
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