Creamy Tomato-Chicken Risotto

• 1/2 cup Philadelphia Light Cream Cheese Product
• 1 can (796 mL/28 fl oz) diced tomatoes, drained, divided King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
• 2 lb. (900 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 onion, chopped
• 2 carrots, chopped Target 2 lb For $3.00 thru 02/06
• 1-1/2 cups long-grain white rice, uncooked
• 5-1/2 cups hot water

1. Blend cream cheese product and half the tomatoes in blender until smooth.
2. Heat 1/4 cup dressing in large skillet on medium heat.
3. Add chicken; cook 6 min.
4. or until done, stirring occasionally.
5. Remove from skillet; cover to keep warm.
6. Cook onions, carrots and rice in remaining dressing in same skillet 3 min.
7. or until rice is opaque, stirring frequently.
8. Gradually add 1-1/2 cups of the water; cook 5 min.
9. or until water is completely absorbed, stirring occasionally.
10. Repeat with the remaining water in batches, returning chicken to skillet with the last addition of water.
11. Stir in cream cheese mixture and remaining tomatoes; cook 3 min.
12. or until heated through, stirring occasionally.

cream cheese, tomatoes, italian dressing, onion, carrots, longgrain white rice, water

Taken from www.kraftrecipes.com/recipes/creamy-tomato-chicken-risotto-114274.aspx (may not work)