3/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided
1-2/3 cups fat-free reduced-sodium chicken broth
1 tsp. chopped fresh thyme
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; sprinkle with pepper. Cook 3 min. on each side or until breasts are evenly browned on both sides. Remove chicken from skillet; cover to keep warm.
Add remaining dressing to same skillet. Add mushrooms and onions; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently and adding garlic to the skillet for the last 30 sec. Add rice blend, cream cheese spread and 1/2 cup shredded cheese; mix well. Gradually stir in broth. Bring to boil, stirring constantly. Top with chicken; cover. Simmer on low heat 16 to 18 min. or until chicken is done (165°F).
Sprinkle with remaining shredded cheese, then thyme. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
How to Use the Leftover Cheese
Cut a French baguette lengthwise in half, then brush cut sides of bread with olive oil and rub with garlic. Sprinkle with leftover cheese and bake in a 350°F oven until bread is heated through and cheese is melted.
Drink plenty of water before meals or parties to help curb your appetite and better manage food choices and portions.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 33g
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.