Ingredients

• 3/4 pound red potatoes, cut into 1-inch chunks
• 1 1/2 cups small fresh cauliflower florets
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
• 1 (8 ounce) package sliced fresh mushrooms
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/4 cup chopped fresh basil

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Instructions

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 (165 degrees F).
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.