Chicken Breasts with Creamy Primavera Sauce

• 4 small boneless skinless chicken breasts (1 lb.)
• 4 cups frozen Italian-style vegetable blend
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 cup milk
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 2 Tbsp. chopped fresh basil

1. Cook chicken in large skillet sprayed with cooking spray on medium heat 6 to 7 min.
2. on each side or until chicken is done (165 degrees F).
3. Remove from skillet; cover to keep warm.
4. Add vegetables; cook and stir 5 min.
5. or until heated through.
6. Stir in cream cheese spread and milk; cook and stir 2 to 3 min.
7. or until cream cheese is completely melted and mixture is well blended.
8. Serve sauce spooned over chicken on platter; top with Parmesan and basil.

chicken breasts, frozen italian, philadelphia, milk, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-breasts-creamy-primavera-sauce-162927.aspx (may not work)