PHILLY Creamy Tomato and Chicken Spaghetti Recipe

PHILLY Creamy Tomato and Chicken Spaghetti Recipe

  • 300 grams spaghetti, uncooked
  • 2 cups fresh stir-fry vegetables
  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 1/2 cups diced tomatoes, undrained
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1/2 (250 g) tub PHILADELPHIA Cream Cheese Spread
  • 1/4 cup KRAFT 100% Parmesan Grated Cheese
  1. Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 minutes of the spaghetti cooking time.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes, stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 minutes, stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
  3. Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.
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