Freshen up your chicken routine with mushrooms, peppers and tomatoes atop creamy mashed potatoes. This easy, flavorful meal is low-fat, too!
INGREDIENTS
¾ lb red potatoes (about 2), cut into 1-inch chunks
1 ½ cup small fresh cauliflower florets
1 lb 4 small boneless skinless chicken breast halves (1 lb.)
½ cup KRAFT light balsamic vinaigrette dressing
8 oz sliced fresh mushrooms
1 green pepper, chopped
1 yellow pepper, chopped
14 ½ oz Italian-style diced tomatoes, undrained
½ cup PHILADELPHIA chive & onion 1/3 less fat than cream cheese
¼ cup chopped fresh basil
DIRECTIONS
- COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
- 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.
- 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 (165ºF).
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article courtesy of KitchenDaily.com
