Cream cheese, Parmesan and dressing get together in a sauce that makes anything it touches creamy and luscious—including tomatoes, chicken and spaghetti.
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
2 cups frozen stir-fry vegetables
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, 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 Grated Parmesan Cheese
Add To Shopping List
Let's Make It
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 0g
Total Carbohydrates 53g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
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.