Creamy Tomato and Chicken Spaghetti

average rating

rate/review

prep time

10 min

total time

27 min

makes

4 servings, 1/4 recipe (391 g) each

photo by:

kraft

recipe by: kraft

What You Need

220 g spaghetti, uncooked

2 cups frozen stir-fry vegetables

1 lb. (450 g) boneless skinless chicken breasts, cut into strips

1/4 cup Kraft Zesty Italian Dressing, divided

1-1/2 cups (1/2 of 28-fl oz/ 796-mL can) no-salt-added diced tomatoes, undrained

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

1/4 cup Kraft 100% Parmesan Grated Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt and adding stir-fry vegetables to the boiling water for the last 3 min. of the spaghetti cooking time.

MEANWHILE, heat 2 Tbsp dressing in large skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and remaining dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.

kraft kitchens tips

Special Extra

Add chopped fresh parsley or basil to drained cooked spaghetti with the chicken mixture.

Substitute

Substitute your favourite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables. Just add to the cooking water for the last 4 min. of the spaghetti cooking time.