Creamy Chicken Spaghetti

Creamy Tomato and Chicken Spaghetti
2 Lb. spaghetti, uncooked
4 cups frozen stir-fry veggies
2 Tbs. olive oil
2 Lb. boneless, skinless chicken breasts, cut into strips (I do bite-sized pieces to save cutting it for my kids later)
2 14.5 oz. cans diced tomatoes, undrained
1 cup Kraft Zesty Italian Dressing (honestly, add 1/2-3/4 cups; it makes it much better)
1 cup (or 4 oz.) cream cheese
1/2 cup grated Parmesan cheese

Cook the spaghetti in a large pan (I add salt and a splash of olive oil to my water). Add the stir-fry veggies to the boiling water for the last 3 minutes of cook time.

Heat the olive oil in a large, nonstick skillet on medium-high. Add the chicken, and cook 6 minutes, stirring occasionally. Add the tomatoes and dressing, and bring to a boil. Simmer on medium for 4 minutes, stirring occasionally (seriously, you don't want this to burn). Add the cream cheese, and stir until it's completely melted and the mixture is well blended. It will have an orange tint to the sauce.

Drain the spaghetti & veggie mix, and put in a large bowl. Add the chicken and sauce, and toss it! Sprinkle with the Parmesan, and serve.

Note: You can use any frozen veggies you want in this, not just stir fry. I like the pea pods and water chestnuts in mine. You can also use fresh veggies, just make sure you let the veggies boil for 4 minutes instead of 3 minutes.

Original Recipe
http://www.kraftrecipes.com/recipes/creamy-tomato-chicken-spaghetti-97931.aspx#reviews

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