Creamy Chicken Pasta Toss

• 1 tsp. oil
• 1 lb. (500 g) boneless skinless chicken thighs, cut into bite-size pieces
• 2 cups milk
• 1/4 cup Philadelphia Herb & Garlic Cream Cheese Product
• 3 cups rotini or fusilli pasta (225 g), uncooked
• 2 cups frozen mixed vegetables
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 7 min.
3. or until evenly browned, stirring occasionally.
4. Add milk and cream cheese product; mix well.
5. Bring to boil.
6. Stir in pasta; cover.
7. Reduce heat to medium-low.
8. Cook 10 min.
9. or until pasta is tender and chicken is cooked through.
10. Add vegetables; cook 5 min.
11. or until heated through.
12. Sprinkle with the cheese.

oil, chicken thighs, milk, philadelphia, rotini, mixed vegetables, cheddar cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-pasta-toss-98023.aspx (may not work)