Quick & Creamy Chicken Stew

Makes 4 (1-1/2 cups each) servings
Prep Time: 10 min.
Cooking Time: 18 min.

Ingredients:
3/4 lb. new potatoes (about 8), quartered
2 Tablespoon water
1 Tablespoon oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Light Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat Sour Cream

Directions:
1) In a microwaveable dish, place potatoes. Add water; cover with lid. Microwave on HIGH for 7 minutes or until potatoes are tender.
2) Meanwhile, in a large saucepan, heat oil on medium-high heat.
3) Add chicken and cook for 7 minutes or until evenly browned, stirring occasionally.
4) Add potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil and cover.
5) Simmer on medium-low heat for 3 minutes or until chicken is done and vegetables are heated through.
6) Stir in sour cream and cook for 1 minute or until heated through, stirring occasionally.