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Categories:Viewed: 76 - Published at: a year ago
Ingredients
- 220 g spaghetti, uncooked
- 2 cups frozen stir-fry vegetables
- 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
- 1/4 cup Kraft Zesty Italian Dressing, divided
- 1-1/2 cups (1/2 of 28-fl oz/ 796-mL can) no-salt-added diced tomatoes, undrained
- 1/2 cup Philadelphia Cream Cheese Product
- 1/4 cup Kraft 100% Parmesan Grated Cheese
Method
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding stir-fry vegetables to the boiling water for the last 3 min.
- of the spaghetti cooking time.
- Meanwhile, heat 2 Tbsp dressing in large skillet on medium-high heat.
- Add chicken; cook 6 min., stirring occasionally.
- Stir in tomatoes and remaining dressing; bring to boil.
- Simmer on medium heat 4 min., stirring occasionally.
- Add cream cheese product; cook and stir 2 to 3 min.
- or 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.
