Chicken Marinara

• 2 boneless skinless chicken breast halves
• 1 pk (3oz) cream cheese, softened
• 1 envelope garlic herb soup mix, divided
• 1/3 cup water
• 1 TBS olive oil
• 3 oz uncooked angel hair pasta
• 1-1/2 cups marinara sauce or spaghetti sauce (warmed)
• 1/4 to 1/2 cup shredded mozzarella cheese

Directions:

1. Cut a pocket in each chicken breast half, leaving meat attached on one side.
2. In a small mixing bowl, beat cream cheese and 2 TSP soup mix until blended. Stuff into chicken pockets; secure with tooth picks. Place in an 8 in square baking dish coated with PAM.
3. Combine the water, oil and remaining soup mix; pour over chicken.
4. Bake uncovered at 375 for 25-30 minutes or until juices run clear.
5. Cook Pasta according to package directions; drain. Divide pasta between to small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted.