Ingredients

• 0.75 pounds red potatoes , cut into 1-inch chunks
• 1.5 cups small fresh cauliflower florets
• 4 , 4 ounce
• 0.5 cups KRAFT Lite Balsamic Vinaigrette Dressing
• 1 , 8 ounce
• 1 green bell pepper , chopped
• 1 yellow bell pepper , chopped
• 1 , 14.5 ounce
• 0.5 cups PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 0.25 cups chopped fresh basil

Instructions

1. 1 Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
2. 2 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.
3. 3 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).
4. 4 Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

Nutrition per serving