Creamy Chicken with Spinach and Chickpeas

• 1/3 cup fat-free reduced-sodium chicken broth
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/2 tsp. ground red pepper (cayenne)
• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
• 1/4 cup KRAFT Zesty Italian Dressing
• 8 small bone-in chicken breasts (3 lb.)
• 4 slices OSCAR MAYER Baked Cooked Ham, chopped
• 2 pkg. (6 oz. each) baby spinach leaves

1. Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
2. Heat dressing in large skillet on medium heat.
3. Add chicken; cook 8 min.
4. or until browned on all sides, turning occasionally.
5. Add ham and remaining chickpeas.
6. Pour cream cheese sauce over ingredients in skillet; cover with lid.
7. Simmer on medium-low 15 min.
8. or until chicken is done (165 degrees F).
9. Add spinach; cook, covered, 5 min.
10. or until spinach is wilted.

chicken broth, philadelphia cream cheese, ground red pepper, chickpeas, italian dressing, chicken, ham, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/creamy-chicken-spinach-chickpeas-114069.aspx (may not work)