Freshen up your chicken routine with mushrooms, peppers and tomatoes atop creamy mashed potatoes. This easy, flavorful meal is low-fat, too!
Ingredients
- red potatoes: 0.75 pound (cut into 1-inch chunks)
- ½ cups small fresh cauliflower florets: 1 piece
- boneless skinless chicken breast halves: 4 piece (4 ounce)
- KRAFT Lite Balsamic Vinaigrette Dressing: 0.5 cup
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- green bell pepper: 1 piece (chopped)
- yellow bell pepper: 1 piece (chopped)
- Italian-style diced tomatoes, undrained: 1 can (14.5 ounce can)
- PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese: 0.5 cup
- fresh basil: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
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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.
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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 (165 degrees F).
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Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.
