Quick Risotto-Style Rice & Chicken

• 2 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 (10 ounce) package sliced fresh mushrooms
• 2 cups milk
• 1 (5.6 ounce) package Knorr(R) Rice SidesTM - Chicken
• 1 cup frozen green peas
• 1/3 cup sour cream
• 3 tablespoons grated Parmesan cheese, divided

1. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
2. Melt remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr(R) Rice Sides(TM) - Chicken flavor and peas and prepare according to package directions.
3. Stir in chicken, sour cream and 2 tablespoons Parmesan cheese; heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.

i, chicken breasts, mushrooms, milk, rice sides, frozen green peas, sour cream, parmesan cheese

Taken from www.allrecipes.com/recipe/245983/quick-risotto-style-rice-chicken/ (may not work)