Ingredients

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

Directions

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.