Cook spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.
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. Simmer on medium heat 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.
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.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 53g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, about 2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.