Thursday, May 19, 2011

Thai Curry-Chicken

Yesterday we had Thai Curry-Chicken from Spread a Little Joy cookbook from Kraft Philadelphia.  We got the cookbook for free after purchasing some of the new Philadelphia Cooking Cremes a few months back.  I thought it was ok but Jon liked it. 

Thai Curry-Chicken
1 tbsp canola oil
2 tbsp green curry paste (I used red curry paste)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, thinly sliced
1 each of red and green pepper, cut into thin strips, then cut crosswise in half
4 oz (1/2 of 8 oz pkg) Philadelphia 1/3 Less Fat than Cream Cheese, cubed
1/4 cup milk
1/8 tsp white pepper

Heat oil in a large nonstick skillet on medium heat. Stir in the curry paste until well blended.  Add chicken and onions; cook and stir 6 to 8 minutes or until chicken is done (165F). Stir in red and green peppers; cook 4 to 5 minutes or until crisp-tender, stir frequently.

Add reduced fat cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.

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