3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 cup KRAFT Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup sour Cream
PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until fork-tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally.
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