3/4 lb. new potatoes, quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/4 cup KRAFT Lite Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Microwave potatoes and water in covered microwaveable dish on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.
Traditional beef stew takes about 1 hour and 15 min. to prepare. Our version can be ready in 25 min., saving you about 50 minutes!
Serve with a crisp green salad, and toast or warm biscuits.