Creamy Italian Chicken and Rice

Tonight for dinner I wanted to use a container of Philadelphia Italian Cheese and Herb Cooking Creme that I bought on sale and with a coupon. So I looked up recipes for it on the Philly website. I found this recipe, and Ken mentioned wanting risotto, so I modified a bit and used rice instead of orzo pasta.

Ingredients

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

1 small zucchini, chopped

1 tub (10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/2 cup chopped tomatoes

2 cups hot cooked orzo pasta (I subbed basmati rice)

I also added mushrooms.

 

Directions

1. Cook chicken and zucchini in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.
2. Add cooking creme and tomatoes; cook and stir 2 min.
3. Serve over pasta. 

I cooked my rice in my rice cooker, and I chopped my veggies with my new Pampered Chef manual food processor. The rice came out a little dry, but maybe I didn't use enough water. I never use it and I just looked up how much water to use online. I also mixed the rice into the sauce at the end so it would be more like risotto.

This was ok, it didn't thrill me. But it was pretty easy and did not require a lot of ingredients. I would use less rice next time, and maybe add more veggies.

Rating:  2/5


P.S.  Look for my next soup post written by a surprise guest blogger. :)