TOMATO-CHICKEN RISOTTO

Tomato-Chicken Risotto image

Make Tomato-Chicken Risotto tonight for some creamy comfort food. Tomato-Chicken Risotto is made with a tasty sauce that blends cream cheese and tomatoes.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cans (14.5 oz. each) diced tomatoes, drained, divided
1/3 cup KRAFT Zesty Italian Dressing, divided
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 carrots, chopped
1 onion, chopped
1-1/2 cups long-grain white rice, uncooked
1 jalapeño pepper, cut lengthwise in half, seeded
5-1/2 cups hot water
1/3 cup chopped fresh cilantro

Steps:

Blend cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Cook carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add peppers; stir. Gradually add 1-1/2 cups hot water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove and discard pepper halves. Stir in cilantro.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g