Creamy Tomato and Chicken Spaghetti

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, about 2 cups each

INGREDIENTS

8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked
2 cups frozen stir-fry vegetables
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.

Substitute
Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables. Just add to the cooking water for the last 4 min. of the spaghetti cooking time.

Nutrition (per serving)
Calories
570
Total fat
22g
Saturated fat
9g
Cholesterol
110mg
Sodium
760mg
Carbohydrate
53g
Dietary fiber
4g
Sugars
9g
Protein
38g
Vitamin A
15%DV
Vitamin C
50%DV
Calcium
15%DV
Iron
25%

~Lizzy~