Oct 1, 2008

Creamy tomato chicken spaghetti

*8 oz. (1/2 of 16-oz. pkg.) 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

1. Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.
2. 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. Reduce heat to medium; simmer 4 min., 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.
(this is from http://www.kraftfoods.com/)

I think next time I cook this, I will use a more spiced up diced tomatoes--like the ones with green chilis or something. This was really good, but I think it could be better if spiced up a bit!!

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