Chicken has got some great co-stars in this dish. Potatoes, onions, red peppers and corn simmer in a creamy sauce for a brilliant performance.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Zesty Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 lb. baking potato es (about 2), cubed
1 small onion, chopped
1 red pepper, chopped
1 can (15-1/4 oz.) corn, drained
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.
Add onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
Top with shredded cheese and cilantro. Serve with chicken and lime wedges.
Save 110 calories and 12 grams of fat, including 5 grams of saturated fat, per serving by preparing with KRAFT Light Zesty Italian Dressing, PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Check potatoes for tenderness. Potatoes are cooked when they are fork tender.
Garnish with cilantro sprigs.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.