Creamy Salsa Verde Chicken & Asparagus

• 3/4 cup green salsa
• 2 oz. (1/4 of 8-oz. pkg) PHILADELPHIA Cream Cheese, cubed, softened
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1/4 tsp. black pepper
• 1-1/2 lb. fresh asparagus spears, trimmed
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1/4 tsp. roasted ground cumin
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Blend salsa and cream cheese in blender until smooth.
3. Sprinkle chicken with pepper; place in 13x9-inch baking dish sprayed with cooking spray.
4. Top with salsa mixture; cover.
5. Bake 10 min.
6. Meanwhile, place asparagus in single layer on foil-covered baking sheet.
7. Mix dressing and cumin until blended; drizzle over asparagus.
8. Add asparagus to oven with chicken.
9. Bake 15 min.
10. or until chicken is done (165 degrees F), turning asparagus every 5 min.
11. Sprinkle Parmesan over chicken.
12. Serve with asparagus.

green salsa, philadelphia cream cheese, chicken breasts, black pepper, fresh asparagus spears, italian dressing, ground cumin, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-salsa-verde-chicken-asparagus-183463.aspx (may not work)