Main dishes

Ranch Chicken & Rice Skillet

photo by:kraft

Classic ranch dressing and shredded chedder cheese give this fast, easy chicken and vegetable skillet dish great flavor.

time

prep:

5 min

total:

28 min

servings

total:

4 servings

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What You Need

tsp. oil

small boneless skinless chicken breast halves (1 lb.)

can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1/4

cup KRAFT Classic Ranch Dressing

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1-1/2

cups instant white rice, uncooked

cups snow peas

cup julienne carrot strips

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until browned on both sides.

ADD broth and dressing. Bring to boil. Reduce heat to medium-low; simmer 3 min.

STIR in cream cheese, rice, snow peas and carrots; cover. Simmer 5 min. or until chicken is cooked through (170°F.) Remove from heat. Cover and let stand 5 min.

Kraft Kitchens Tips

Make it Easy

Carrots are available in julienne (matchstick) strips, pre-packaged in the produce aisle of many supermarkets. If you can't find them, 1 large carrot will yield about 1 cup strips.

Special Extra

Sprinkle with 1 Tbsp. chopped fresh parsley before serving.