Makes: 4 servings
Ingredients:
1. 1/4 cup KRAFT Sun-Dried Tomato Dressing
2. 4 small boneless skinless chicken breast halves (1 lb.)
3. 2 large red peppers, chopped
4. 2 cloves garlic, minced
5. 2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
6. 1/2 cup water
7. 2 cups instant white rice, uncooked
8. 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
9. 1 large tomato, chopped
10. 2 Tbsp. chopped fresh basil
Method:
1. HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.
2. ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.
3. RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.
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