Creamy Tomato and Chicken Spaghetti

Ingredients

• 14.5 oz canned tomatoes diced undrained canned
• 0.5 cup philadelphia cream cheese spread ()
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 Tbsp oil 
• 0.3 cup parmesan cheese grated kraft
• 2 cups stir-fry vegetables frozen
• 1 lb chicken breasts boneless skinless cut into strips
• 0.5 lb pasta like spaghetti uncooked

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally.
4. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
5. Drain spaghetti mixture; place in large bowl.
6. Add chicken mixture; toss to coat.
7. Sprinkle with Parmesan.