Creamy Chicken Pasta Stew

Makes 4 servings

• 1 tablespoon butter or margarine
• 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 cup milk
• 1 3-ounce package cream cheese, soften
• 1 (1-pound) bag frozen pasta, broccoli and carrots in creamy cheddar sauce
• 2 tablespoons chopped fresh chives

1. Melt butter in 12-inch nonstick skillet over medium-high heat. Cook chicken in butter 4 to 5 minutes, stirring occasionally, until brown.

2. Stir milk and cream cheese into chicken. Cook about 5 minutes, stirring frequently, until cheese is melted.

3. Stir in frozen pasta and vegetable mixture. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 3 to 7 minutes or until pasta and vegetables are tender. Sprinkle with chives.