Creamy Meatball And Garden Vegetable Skillet Recipe

Ingredients

1

bag (16 oz) frozen cooked meatballs, thawed

1/2

cup (4 oz) chive & onion cream cheese spread (from 8-oz tub)

1

cup Progresso™ chicken broth (from 32-oz carton)

2

bags (12 oz each) frozen garden vegetable medley

Preparation

In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.

Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.

Meanwhile, cook vegetables as directed on bags. Stir in just before serving.