How to make it

  • 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 (165ºF). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
  • ADD cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
  • SERVE over rice.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • superfoodman 7 years ago
    A super recipes!! much to enjoy!
    Was this review helpful? Yes Flag
  • diannehocut 7 years ago
    Hi, Val! I've been in a Kraft cooking contest since March!! And, the cream cheese would make this dish extra creammmy. Didn't win, but learned a I am not good at cooking contests!!! Hope you are doing well!

    Was this review helpful? Yes Flag
  • rottman 7 years ago
    The Philadelphia cream cheese is a surprise... but I'll bet it's the winning ingredient. Thanks. Have to give this one a try.

    Was this review helpful? Yes Flag
  • goodeat 7 years ago
    Sound very delightful!
    Was this review helpful? Yes Flag
  • pleclare 7 years ago
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes