Classic ranch dressing and shredded chedder cheese give this fast, easy chicken and vegetable skillet dish great flavor.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
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.
Sprinkle with 1 Tbsp. chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.