Categories: not tried

Ingredients

• 1 pkg. (8 oz.) spaghetti
• 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

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.

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