- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon taco seasoning mix
- 2 teaspoons oil
- 1 (15.5 ounce) can kidney beans, rinsed
- 1 (10 ounce) tub PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
- 1 1/2 cups shredded lettuce
- 1/2 cup pico de gallo
- 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
- 4 ounces multi-grain tortilla chips
- Toss chicken with taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
- Add beans and cooking creme; cook and stir 2 min. or until heated through.
- Top with lettuce, pico de gallo and cheese. Serve with chips.