Chicken Caesar with Rice

• 1/4 cup Kraft Extra Virgin Olive Oil Caesar Vinaigrette Dressing
• 1 lb. boneless skinless chicken breasts, cubed
• 2 shallots, chopped
• 1 red pepper, chopped
• 1/2 cup frozen peas
• 1 can (10 fl oz/ 284 mL) condensed chicken broth
• 1/2 cup water
• 1-1/2 cups instant white rice, uncooked
• 1/2 cup sliced black olives

1. Pour dressing over chicken in shallow dish; cover.
2. Refrigerate 1 hour or overnight to marinate.
3. Remove chicken from marinade; discard marinade.
4. Cook and stir chicken and shallots in skillet on medium-high heat 5 min.
5. Add peppers and peas; cook and stir 3 min.
6. or until chicken is cooked through.
7. Stir in broth and water.
8. Bring to boil.
9. Stir in rice and olives.
10. Reduce heat to low; cover.
11. Cook 5 to 7 min.
12. or until rice is tender.

boneless skinless chicken breasts, shallots, red pepper, frozen peas, condensed chicken broth, water, instant white rice, black olives

Taken from www.kraftrecipes.com/recipes/chicken-caesar-rice-91895.aspx (may not work)