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Creamy Tomato and Chicken Spaghetti

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Creamy Tomato and Chicken Spaghetti recipe
photo by:
kraft
Cream cheese, Parm and zesty dressing get together in a sauce that makes anything they touch creamy and luscious. This time, the lucky ones are pasta, chicken and veggies.
time
prep:
10 min
total:
25 min
servings
total:
4 servings, about 2 cups each
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What You Need

1/2
lb. spaghetti, uncooked
2
cups frozen stir-fry vegetables
1
Tbsp. oil
1
lb. boneless skinless chicken breasts, 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

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.

Kraft Kitchens Tips

Substitute
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.
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