• 4servings
  • 35minutes
  • 690calories

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 tsp. oil

  2. 1 lb. boneless skinless chicken thighs , cut into bite-size pieces

  3. 2 cups milk

  4. 1/4 cup PHILADELPHIA Cream Cheese Spread

  5. 3 cups rotini or fusilli pasta , uncooked

  6. 2 cups frozen mixed vegetables

  7. 1 cup KRAFT Shredded Cheddar Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

  2. ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.

  3. COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.


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