Thai Curry Chicken & Rice

• 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 Safeway 1 lb For $1.49 thru 02/09
• 1 each red and green pepper, cut into thin strips, then cut crosswise in half
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup milk
• 1/8 tsp. white pepper
• 2 cups hot cooked long-grain white rice

1. Heat oil in large nonstick skillet on medium heat.
2. Stir in curry paste until well blended.
3. Add chicken and onions; cook and stir 6 to 8 min.
4. or until chicken is done (165 degrees F).
5. Stir in red and green peppers; cook 4 to 5 min.
6. or until crisp-tender.
7. Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
8. Serve over rice.

canola oil, green curry, boneless skinless chicken breasts, onion, red, philadelphia cream cheese, milk, white pepper, white rice

Taken from www.kraftrecipes.com/recipes/thai-curry-chicken-rice-114134.aspx (may not work)