Chicken Cacciatore with Creamy Mashed Potatoes

Cook potatoes and cauliflower in boiling water in large saucepan for approximately 20 minutes, or until tender. Test with a fork to ensure they are easily pierced.

While the potatoes and cauliflower are cooking, prepare the chicken. In a large nonstick skillet, lightly sprayed with cooking spray, cook the chicken breasts over medium heat for 3 to 4 minutes on each side, or until golden brown. Transfer the browned chicken to a plate and cover it to keep warm. Set aside.

Add the balsamic vinaigrette dressing, sliced fresh mushrooms, and chopped green and yellow bell peppers to the skillet. Cook and stir for about 6 minutes, allowing the vegetables to soften and the mushrooms to release their earthy flavors.

Pour in the undrained Italian-style diced tomatoes and bring the mixture to a simmer. Reduce the heat and let it simmer for approximately 8 minutes, allowing the sauce to thicken slightly and the flavors to meld together beautifully.

Return the browned chicken breasts to the skillet, nestling them into the simmering sauce. Spoon the sauce generously over the chicken to coat each piece. Simmer for another 3 minutes, or until the chicken is fully cooked through (reaching an internal temperature of 165 degrees F).

Once the potatoes and cauliflower are tender, drain the water from the saucepan and return the cooked vegetables to the pan. Add the reduced-fat cream cheese and mash the mixture until it is light, fluffy, and creamy, incorporating the cream cheese evenly.

Serve the creamy mashed potatoes immediately, topped with the Chicken Cacciatore, the vibrant vegetable sauce, and a generous sprinkle of fresh chopped basil for a burst of fresh flavor and aroma.