Chipotle Chicken & Vegetable Skillet

By samara72

Ingredients

• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 8 small Boneless skinless chicken breast halves (2 lb.)
• 1 large Onion, sliced
• 2 cans (14.5 oz. each) diced tomatoes, undrained
• 1 lb. New potatoes (about 8), quartered
• 2 Carrots, chopped
• 3 canned chipotle peppers in adobo sauce, chopped
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Details

Servings 8

Preparation

Step 1

HEAT 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 5 min. or until each breast is browned on both sides, turning after 3 min. Remove from skillet; cover to keep warm.

COOK and stir onions in remaining dressing in same skillet 3 min. or until crisp-tender. Return chicken to skillet. Add tomatoes, potatoes, carrots and peppers. Bring to boil; cover. Simmer on low heat 25 min. or until chicken is done (165ºF) and potatoes are tender, uncovering after 10 min.

SERVE topped with sour cream.