Mexican cheeses, cilantro, peppers and a hint of lime add an unexpected blast of Tex-Mex flavor to this chicken, corn and potato dish.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Lite Zesty Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 lb. baking potato es (about 3), 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 Neufchatel Cheese, cubed
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges
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Let's 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 Neufchatel; cook 2 min. or until melted, stirring occasionally.
Top with shredded cheese and cilantro. Serve with chicken and lime wedges.
Small Changes Add Up
Small ingredient substitutions, such as KRAFT Lite Zesty Italian Dressing, PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, result in a savings of 110 calories and 12g of fat, including 5g of saturated fat, per serving when compared to a traditional recipe.
Check potatoes for tenderness. Potatoes are cooked when they are fork tender.
Garnish with cilantro sprigs.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 6g
* 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.