Chicken Cacciatore with Creamy Mashed Potatoes

Freshen up your chicken routine with mushrooms, peppers and tomatoes atop creamy mashed potatoes. This easy, flavorful meal is low-fat, too!

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3/4 lb. red potato es (about 2), cut into 1-inch chunks

1-1/2 cups small fresh cauliflower florets

4 small boneless skinless chicken breasts (1 lb.)

1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing

1 pkg. (8 oz.) sliced fresh mushroom s

1 <u>each</u> green and yellow pepper , chopped

1 can (14.5 oz.) Italian-style diced tomatoes , undrained

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

1/4 cup chopped fresh basil

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. Transfer to plate; cover to keep warm.

3. Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165ºF).

4. Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

Chicken Cacciatore with Creamy Mashed Potatoes

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