Thai Curry Chicken and Rice recipe

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Ingredients

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
¼ cup milk
⅛ teaspoon white pepper
2 cups hot cooked long-grain white rice

Nutrition Info

621 calories
carbohydrate: 86.7 g
cholesterol: 91.4 mg
fat: 19.4 g
fiber: 2.1 g
protein: 35.2 g
saturatedFat: 6.1 g
servingSize: -
sodium: 316.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 (1-1/2 cup) servings

Recipe Note

Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.

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