Quick & Creamy Chicken Stew

• 3/4 lb. (340 g) small red potatoes (about 8), quartered King Sooper's 5 lb For $1.88 thru 02/09
• 2 Tbsp. water
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (10 fl oz/284 mL) reduced-fat condensed cream of chicken soup
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 2 cups frozen peas and carrots
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product

1. Place potatoes in microwaveable dish.
2. Add water; cover with lid.
3. Microwave on HIGH 7 min.
4. or until potatoes are tender.
5. Meanwhile, heat oil in large saucepan on medium-high heat.
6. Add chicken; cook 7 min.
7. or until evenly browned, stirring occasionally.
8. Add potatoes, soup, dressing and frozen vegetables to saucepan.
9. Bring to boil; cover.
10. Simmer on medium-low heat 3 min.
11. or until chicken is done and vegetables are heated through.
12. Stir in cream cheese; cook 3 min.
13. or until melted, stirring occasionally.

red potatoes, water, oil, chicken breasts, chicken soup, italian dressing, carrots, philadelphia

Taken from www.kraftrecipes.com/recipes/quick-creamy-chicken-stew-95389.aspx (may not work)