BRING carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.
UNCOVER; simmer 8 to 10 min. or until most of the broth is absorbed and carrots are tender.
REMOVE from heat. Add reduced-fat cream cheese; stir until melted. Sprinkle with chives.