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Ingredients
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¾ pound red potatoes, cut into 1-inch chunks
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1 ½ cups small fresh cauliflower florets
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4 (4 ounce) boneless skinless chicken breast halves
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½ cup KRAFT Lite Balsamic Vinaigrette Dressing
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1 (8 ounce) package sliced fresh mushrooms
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1 green bell pepper, chopped
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1 yellow bell pepper, chopped
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1 (14.5 ounce) can Italian-style diced tomatoes, undrained
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½ cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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¼ cup chopped fresh basil
Directions
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Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
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Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
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Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165 degrees F).
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Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.
Substitute
Substitute Italian parsley for the basil.