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Chicken with Creamy Corn and Potatoes

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Chicken with Creamy Corn and Potatoes recipe
photo by:
kraft
Think having chicken again sounds boring? Wait until you see its entourage. Potatoes, onions, red peppers and corn simmer in a creamy sauce for a command performance.
time
prep:
10 min
total:
45 min
servings
total:
4 servings
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What You Need

1/2
cup KRAFT Zesty Italian Dressing
4
small boneless skinless chicken breast halves (1 lb.)
1
lb. baking potatoes (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

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.

Kraft Kitchens Tips

Healthy Living
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.
Cooking Know-How
Check potatoes for tenderness. Potatoes are cooked when they are fork tender.
Special Extra
Garnish with cilantro sprigs.
K:46961v0E:90081
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