Quick & Creamy Chicken Stew

• 3/4 lb. new potatoes, quartered
• 2 Tbsp. water
• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
• 1/4 cup KRAFT Lite Zesty Italian Dressing
• 2 cups frozen peas and carrots
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1. Microwave potatoes and water in covered microwaveable dish on HIGH 7 min.
2. or until potatoes are tender.
3. Meanwhile, heat oil in large saucepan on medium-high heat.
4. Add chicken; cook 7 min.
5. or until evenly browned, stirring occasionally.
6. Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir.
7. Bring to boil; cover.
8. Simmer on medium-low heat 3 min.
9. or until chicken is done and vegetables are heated through.
10. Stir in sour cream; cook 1 min.
11. or until heated through, stirring occasionally.

new potatoes, water, oil, boneless skinless chicken breasts, condensed cream, italian dressing, carrots, s

Taken from www.kraftrecipes.com/recipes/quick-creamy-chicken-stew-97966.aspx (may not work)