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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

What You Need

1
tsp.  oil
4
small  boneless skinless chicken breasts (1 lb.)
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4
cup  KRAFT Classic Ranch Dressing
2
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/2
cups  instant white rice, uncooked
2
cups  snow peas
1
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.
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