Quick & Creamy Chicken Stew

By brandyc

Ingredients

• 3/4 lb. small red potatoes (about 8), quartered
• 2 Tbsp. water
• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
• 1/4 cup KRAFT Light Zesty Italian Dressing
• 2 cups frozen peas and carrots
• 1/2 cup Sour Cream

Details

Servings 4

Preparation

Step 1

PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.