Salsa Verde Chicken with Roasted Asparagus

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

1. Heat oven to 400 degrees F.
2. Spread asparagus onto rimmed baking sheet; drizzle with dressing.
3. Place chicken in single layer in shallow pan sprayed with cooking spray.
4. Blend salsa and cream cheese in blender until smooth; pour over chicken.
5. Cover.
6. Bake 25 min.
7. or until chicken is done (165F), adding asparagus to the oven for the last 15 min.
8. and baking just until crisp-tender, turning every 5 min.
9. Place chicken on platter; sprinkle with Parmesan.
10. Serve with asparagus.

fresh asparagus spears, italian dressing, chicken breasts, green salsa, philadelphia cream cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/salsa-verde-chicken-roasted-asparagus-162949.aspx (may not work)