1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups Milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups Frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
fresh ground pepper to taste
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese and top with fresh pepper to taste
Recipe by Kraft, Photo by Laura Spear
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