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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 (165ºF). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
ADD cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
SERVE over rice.