Freshen up your chicken routine with mushrooms, peppers and tomatoes atop creamy mashed potatoes. This easy, flavorful meal is low-fat, too!
What You Need
Original recipe yields 4 servings
3/4 lb. red potato es (about 2), cut into 1-inch chunks
1-1/2 cups small fresh cauliflower florets
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
1 pkg. (8 oz.) sliced fresh mushroom s
1 each green and yellow pepper, chopped
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup chopped fresh basil
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Let's Make It
Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165ºF).
Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.
Substitute Italian parsley for the basil.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* 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.