Spicy Chicken Skillet Stew

• 1/2 cup KRAFT Lite House Italian Dressing, divided
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup chopped onions
• 2 sweet potatoes, peeled, cut into 3/4-inch cubes
• 1 chipotle pepper in adobo sauce, chopped
• 1 tsp. chili powder
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1 can (15 oz.) chickpeas (garbanzo beans), undrained
• 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
• 1/4 cup chopped fresh parsley

1. Heat 1/4 cup dressing in large deep skillet on medium-high heat.
2. Add chicken; cook 3 min.
3. or until lightly browned, stirring occasionally.
4. Remove from skillet; cover to keep warm.
5. Cook onions in remaining dressing in same skillet 3 min.
6. or until crisp-tender, stirring occasionally.
7. Add next 4 ingredients; bring to boil.
8. Cover.
9. Reduce heat to medium-low; simmer 8 to 10 min.
10. or until potatoes are tender.
11. Add beans, ham and chicken; cover.
12. Simmer 5 min.
13. or until chicken is done.
14. Stir in parsley just before serving.

italian dressing, boneless skinless chicken breasts, onions, sweet potatoes, pepper, chili powder, chicken broth, chickpeas, ham, parsley

Taken from www.kraftrecipes.com/recipes/spicy-chicken-skillet-stew-161340.aspx (may not work)