Thai Curry Chicken & Rice

Ingredients

  • 1 tbsp canola oil
  • 2 tbsp green curry paste
  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 small onion, thinly sliced
  • 1 red pepper, cut into thin strips, then cut crosswise in half
  • 1 green pepper, cut into thin strips, then cut crosswise in half
  • 4 oz PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup milk
  • 1/8 tsp white pepper
  • 2 cups hot cooked long-grain white rice

Directions

  1. Heat oil in large nonstick skillet on medium heat and stir in curry paste until well blended.
  2. Add chicken and onions and cook, stirring, 6 to 8 minutes or until chicken is done.
  3. Stir in red and green peppers and cook 4 to 5 minutes or until crisp-tender.
  4. Add cream cheese, milk and white pepper and cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
  5. Serve over rice.

Courtesy of KRAFT Foods

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