Ranch Chicken & Rice Skillet

• 1 tsp. oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1/4 cup KRAFT Classic Ranch Dressing
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1-1/2 cups instant white rice, uncooked
• 2 cups snow peas
• 1 cup julienne carrot strips Target 2 lb For $3.00 thru 02/06

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 5 min.
3. on each side or until browned on both sides.
4. Add broth and dressing.
5. Bring to boil.
6. Reduce heat to medium-low; simmer 3 min.
7. Stir in cream cheese, rice, snow peas and carrots; cover.
8. Simmer 5 min.
9. or until chicken is cooked through (170F.)
10. Remove from heat.
11. Cover and let stand 5 min.

oil, chicken breasts, chicken broth, philadelphia cream cheese, instant white rice, snow peas, julienne carrot

Taken from www.kraftrecipes.com/recipes/ranch-chicken-rice-skillet-143864.aspx (may not work)