Creamy Chicken Pasta Primavera

• 2 cups fusilli, rotini or penne pasta, uncooked
• 1 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup milk
• 1 tsp. Italian seasoning
• 3 cups frozen mixed vegetables
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, adding vegetables to the boiling water for the last 3 min.
2. of the pasta cooking time.
3. Meanwhile, heat oil in large skillet on medium-high heat.
4. Add chicken; cook 5 min.
5. or until cooked through, stirring occasionally.
6. Add cream cheese, milk and seasoning; cook 3 min.
7. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
8. Drain pasta and vegetable mixture.
9. Toss with chicken mixture and Parmesan cheese.

fusilli, oil, boneless skinless chicken breasts, philadelphia cream cheese, milk, italian seasoning, mixed vegetables, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-pasta-primavera-143869.aspx (may not work)