Thai Curry Chicken And Rice

• 1 tablespoon canola oil
• 2 tablespoons green curry paste
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 small onion, thinly sliced
• 1 red pepper, cut into thin strips, then cut crosswise in half
• 1 green pepper, cut into thin strips, then cut crosswise in half
• 4 ounces PHILADELPHIA Cream Cheese, cubed
• 1/4 cup milk
• 1/8 teaspoon white pepper
• 2 cups hot cooked long-grain white rice

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

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

Taken from www.allrecipes.com/recipe/212505/thai-curry-chicken-and-rice/ (may not work)