Chicken with Creamy Corn and Potatoes

Ingredients

• 1 lb baking potatoes cubed ( 2)
• 15 oz regular corn drained canned
• 1 cup four cheese shredded mexican style kraft finely
• 1 cup chicken broth 
• 4 oz philadelphia cream cheese cubed ()
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 1  lime cut into 4 wedges
• 1 small onion chopped
• 1  bell pepper red chopped
• 1 lb chicken breasts boneless skinless

Equipment

• frying pan

Directions

1. Heat dressing in large skillet on medium-high heat.
2. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165F), turning occasionally.
3. Remove chicken from skillet; cover to keep warm.
4. Add onions and peppers to skillet; cook 5 min., stirring occasionally.
5. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
6. Top with shredded cheese and cilantro.
7. Serve with chicken and lime wedges.