Creamy Tomato and Chicken Spaghetti
Courtesy of PHILADELPHIA® Cream Cheese 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| A nice creamy change from the same old spaghetti, this version combines hot cooked spaghetti with strips of chicken breast, colorful vegetables, and tomatoes. |
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| 8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked |
| 2 c. 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 c. KRAFT Zesty Italian Dressing |
| 1/2 c. (1/2 of 8-oz. tub) Philadelphia® Light Cream Cheese Spread |
| 1/4 c. KRAFT Grated Parmesan Cheese |
Directions:
1. COOK spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.
2. 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.
3. DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.
Makes: 4 servings, about 2 cups each
KRAFT KITCHEN TIPS
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.
