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Chicken with Creamy Corn and Potatoes

  • 4servings
  • 45minutes
  • 590calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup KRAFT Zesty Italian Dressing

  2. 4 small boneless skinless chicken breasts (1 lb.)

  3. 1 lb. baking potato es (about 2), cubed

  4. 1 small onion , chopped

  5. 1 red pepper , chopped

  6. 1 can (15-1/4 oz.) corn , drained

  7. 1 cup chicken broth

  8. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed

  9. 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

  10. 1/4 cup chopped fresh cilantro

  11. 1 lime , cut into 4 wedges

Instructions Jump to Ingredients ↑

  1. HEAT dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.

  2. ADD onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.

  3. TOP with shredded cheese and cilantro. Serve with chicken and lime wedges.

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