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Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables; just add to the cooking water for the last 4 min. of the spaghetti cooking time.
1/2 lb. spaghetti, uncooked
2 cups frozen stir-fry vegetables
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
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