Creamy Carrots

• 1-1/2 lb. carrots, peeled, diagonally cut into thin slices
• 1/2 cup fat-free reduced-sodium vegetable broth
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 2 Tbsp. chopped fresh chives

1. Bring carrots and broth to boil in large skillet on medium-high heat; cover.
2. Simmer on medium-low heat 8 to 10 min.
3. or until carrots are crisp-tender.
4. Uncover; simmer 8 to 10 min.
5. or until most the broth is cooked off and carrots are tender.
6. Remove from heat.
7. Add cream cheese; stir until melted.
8. Sprinkle with chives.

carrots, vegetable broth, philadelphia cream cheese, fresh chives

Taken from www.kraftrecipes.com/recipes/creamy-carrots-132480.aspx (may not work)