Tuscan Tilapia

• 1 tablespoon oil
• 4 tilapia fillets (1 pound)
• 1/4 teaspoon black pepper
• 1 (10 ounce) container philadelphia tomato & basil cooking cream
• 1 cup frozen peas
• 2 cups hot cooked long-grain rice

1. Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 minutes on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
2. Add cooking creme to skillet; cook and stir 2 minutes. Remove 1/4 cup creme; set aside. Add peas and rice to remaining creme in skillet; cook and stir 3 minutes or until heated through.
3. VARIATION:
4. Substitute 4 small boneless skinless chicken breast halves (1 pound) for the fish. Cook 5 to 6 minutes on each side or until done (165u0b0F), then continue as directed.
5. SPECIAL EXTRA:
6. Sprinkle with diced fresh tomatoes before serving.

oil, tilapia, black pepper, cream, frozen peas, rice

Taken from www.food.com/recipe/tuscan-tilapia-502031 (may not work)