Chicken and Vegetable Stew

This chicken and veggie stew is simple to make. It's only the flavor that's gourmet—thanks to the addition of cream cheese.

Rated 4.6 from 68 votes

Prep Time

25M

Total Time

25M

Servings

5 servings, 1 cup each

1 Tbsp. oil

1 lb. boneless skinless chicken breast s, sliced

10 small carrot s (1/2 lb.)

1 cup fat-free reduced-sodium chicken broth

1/2 cup PHILADELPHIA Cream Cheese Spread

2 leek s, white parts only, sliced

1. Heat oil in large saucepan on medium heat. Add chicken and carrots; cook 5 min., stirring frequently.

2. Add broth and cream cheese spread. Bring to boil; cover. Simmer on low heat 10 min. or until chicken is done, adding leeks after 5 min.

What You Need