3/4 lb. red potatoes, small, quartered
2 T. water
cooking spray
1 1/4 lb. chicken breast, boneless, skinless, cut into strips
1 can cream of chicken soup, reduced sodium, reduced fat, 10 3/4 oz.
1/4 c. Italian dressing, zesty, fat free
1/2 c. chicken broth, fat free lower sodium
2 c. peas and carrots, frozen
4 oz. cream cheese, fat free
Place potatoes and water in microwavable bowl with a lid. Microwave on high for 7 minutes or until fork tender. Spray large skillet with nonstick spray and saute' chicken on medium high heat for about 7 minutes or until browned. Stir occasionally. Add cooked potatoes, soup, dressing, broth and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and the vegetables are heated through. Stir in cream cheese; cook 1 min. or until blended in.
Makes 6-1 c. servings.
Nutrition Information: 230 calories; 4 g fat; 50 mg cholesterol; 820 mg sodium; 22 g carbohydrates; 3 g fiber; 25 g protein.