Chicken and Vegetable Stew

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, sliced
• 10 small carrots (1/2 lb.)
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup PHILADELPHIA Cream Cheese Spread
• 2 leeks, white parts only, sliced

1. Heat oil in large saucepan on medium heat.
2. Add chicken and carrots; cook 5 min., stirring frequently.
3. Add broth and cream cheese spread.
4. Bring to boil; cover.
5. Simmer on low heat 10 min.
6. or until chicken is done, adding leeks after 5 min.

oil, boneless skinless chicken breasts, carrots, chicken broth, philadelphia cream cheese, leeks

Taken from www.kraftrecipes.com/recipes/chicken-vegetable-stew-178467.aspx (may not work)