Thai Curry Chicken and Rice

Ingredients

Original recipe makes 4 (1-1/2 cup) servings

 1 tablespoon canola oil

 2 tablespoons green curry paste

 1 pound boneless skinless chicken breasts, cut into bite-size pieces

 2 small onions, thinly sliced

 1 red pepper, cut into thin strips, then cut crosswise in half

 1 green pepper, cut into thin strips, then cut crosswise in half

 6 ounces Cream Cheese, cubed

 1/2 cup milk

 1/2 teaspoon white pepper

 2 cups hot cooked long-grain white rice

Directions

1. 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 (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
2. Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
3. Serve over rice.