Friday, February 7, 2014

CHICKEN CACCIATORE WITH CREAMY MASHED POTATOES

3/4
lb.  red potatoes (about 2), cut into 1-inch chunks
1-1/2
cups  small fresh cauliflower florets
4
small  boneless skinless chicken breasts(1 lb.)
1/2
cup  KRAFT Lite Balsamic Vinaigrette Dressing
1
pkg.  (8 oz.) sliced fresh mushrooms
1
 each green and yellow pepper, chopped
1
can  (14.5 oz.) Italian-style diced tomatoes, undrained
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4
cup  chopped fresh basil

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
MEANWHILE, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
ADD dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165ºF).
DRAIN potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

Note: This is a Kraft Foods recipe and picture.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.