Chicken Cacciatore with Creamy Mashed Potatoes

Ingredients

• 0.5 cup lite balsamic vinaigrette dressing kraft
• 14.5 ounce canned tomatoes diced italian-style undrained canned
• 1.5 cups cauliflower florets fresh
• 0.5 cup philadelphia chive & onion 
• 0.3 cup basil fresh chopped
• 8 ounce mushrooms fresh sliced
• 1  bell pepper green chopped
• 0.8 pound potatoes red cut into 1-inch chunks
• 16 ounce chicken breast halves boneless skinless
• 1  bell pepper yellow chopped

Equipment

• frying pan
• sauce pan

Directions

1. Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
2. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown.
3. Transfer to plate; cover to keep warm.
4. Add dressing, mushrooms and peppers to skillet; cook and stir 6 min.
5. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165 degrees F).
6. Drain potato mixture; return to pan.
7. Add reduced-fat cream cheese; mash until potato mixture is fluffy.
8. Serve topped with chicken, vegetables and basil.