Creamy Tomato and Chicken Spaghetti

Creamy Tomato and Chicken Spaghetti
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 ounces (1/2 of 16-oz. pkg.) spaghetti, uncooked
  • 2 cups frozen stir-fry vegetables
  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1/4 cup Kraft® Zesty Italian Dressing
  • 1/2 cup (1/2 of 8-oz. tub) Philadelphia® Cream Cheese Spread
  • 1/4 cup Kraft® Grated Parmesan Cheese


Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.