• 4servings
  • 15minutes
  • 628calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 300 grams spaghetti, uncooked

  2. 2 cups fresh stir-fry vegetables

  3. 1 tablespoon oil

  4. 1 pound boneless skinless chicken breasts, cut into strips

  5. 1 1/2 cups diced tomatoes, undrained

  6. 1/4 cup KRAFT Zesty Italian Dressing

  7. 1/2 (250 g) tub PHILADELPHIA Cream Cheese Spread

  8. 1/4 cup KRAFT 100% Parmesan Grated Cheese

Instructions Jump to Ingredients ↑

  1. Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 minutes of the spaghetti cooking time.

  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes, stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 minutes, 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.


Send feedback