Chipotle Chicken & Vegetable Skillet

• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 8 small boneless skinless chicken breasts (2 lb.)
• 1 large onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 cans (14.5 oz. each) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1 lb. new potatoes, quartered King Sooper's 5 lb For $1.88 thru 02/09
• 2 carrots, chopped
• 3 canned chipotle peppers in adobo sauce, chopped
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat 1/4 cup dressing in large skillet on medium heat.
2. Add chicken breasts; cook 5 min.
3. or until evenly browned on both sides, turning after 3 min.
4. Remove from skillet; cover to keep warm.
5. Add onions and remaining dressing to skillet; cook and stir 3 min.
6. or until onions are crisp-tender.
7. Return chicken to skillet.
8. Add tomatoes, potatoes, carrots and peppers.
9. Bring to boil; cover.
10. Simmer on low heat 25 min.
11. or until chicken is done (165 degrees F) and potatoes are tender, uncovering after 10 min.
12. Serve topped with sour cream.

italian dressing, chicken breasts, onion, tomatoes, new potatoes, carrots, peppers, s

Taken from www.kraftrecipes.com/recipes/chipotle-chicken-vegetable-skillet-114073.aspx (may not work)