Quick and Creamy Chicken Stew

Ingredients:
¾ lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless, skinless chicken breasts, cut into bite-size chunks
1 can (10 ¾ oz.) cream of chicken soup
¼ cup Italian dressing
2 cups frozen peas
½ cup sour cream

Place potatoes and water in microwaveable dish; cover with lid. Microwave on high 7 min. or until fork-tender.

Heat oil in large saucepan on med-high heat. Add chicken; cook 7 min or until browned, stirring occasionally.

Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to med-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.