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Main dishes

Creamy Tomato-Chicken Risotto

Creamy Tomato-Chicken Risotto recipe
photo by:kraft
Made with bite-size chunks of chicken and a glorious sauce made with blended cream cheese and tomatoes, this creamy risotto is comfort food at its best.
15 min
50 min
8 servings
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What You Need

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cans  (14.5 oz. each) diced tomatoes, drained, divided
cup  KRAFT Zesty Italian Dressing
lb.   boneless skinless chicken breasts, cut into bite-size pieces
 carrots, chopped
 onion, chopped
cups  long-grain white rice, uncooked
 jalapeño pepper, split, seeds and stem removed
cups   hot water
cup  chopped fresh cilantro

Make It

BLEND cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

COOK carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add jalapenos. Gradually add 1-1/2 cups water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.

STIR in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove jalapeno halves. Stir in cilantro.

Kraft Kitchens Tips

Special Extra
Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese just before serving.
How to Make Creamy Risotto
For creamy rice, be sure to start with hot water, adding it in small batches as directed in the recipe.
For Spicier Risotto
Mince the stemmed and seeded jalapeno halves; do not remove from cooked risotto before serving.
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