Zesty Chicken and Rice Skillet

• 12 cup Italian salad dressing, divided (Kraft Zesty Italian)
• 1 tablespoon Grey Poupon Dijon Mustard
• 1 lb boneless skinless chicken breast, cut into chunks
• 1 chicken bouillon cube, dissolved in
• 1 34 cups boiling water
• 1 cup red pepper, strips (about 1 medium)
• 1 cup green pepper strip (about 1 medium)
• 2 cups instant rice, uncooked

1. MIX 1/4 cup of the dressing and the mustard in large nonstick skillet until blended; heat on medium-high heat.
2. Add chicken; cook 6 minute or until cooked through, stirring occasionally.
3. STIR in remaining dressing, bouillon and peppers; cover.
4. Simmer 2 minute or until heated through.
5. Stir in rice; cover.
6. Simmer 5 minute or until rice and peppers are tender.
7. REMOVE from heat; let stand 5 minute until liquid is absorbed.

italian salad dressing, mustard, chicken breast, chicken bouillon cube, boiling water, red pepper, green pepper, instant rice

Taken from www.food.com/recipe/zesty-chicken-and-rice-skillet-231448 (may not work)