Creamy Chicken and Rotini Primavera
1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces reduced fat cream cheese
1/2 cup lite Italian dressing
1/2 cup 2% fat milk
Cook rotini per package directions to desired doneness. Drain well and keep warm.
Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
Combine cream cheese, dressing and milk and whisk until smooth.
Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes.