I made this after seeing it among the Kraft recipes online. I changed some things, mostly out of necessity, and the result was good, but not great. I couldn't find PHILADELPHIA Neufchatel Cheese (whatever that is), so I used an artichoke cream cheese that I found (which I can't wait to try on a bagel, too). I also used turkey bacon instead of regular, but added salt and some olive oil at various points, so it kind of all balanced out, fatwise. I think the best thing about it was the texture of different ingredients. I think this recipe has potential, which is why I'm posting about it.
6 slices OSCAR MAYER Bacon, chopped
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 large onion, chopped
6 large carrots (1-1/2 lb.), thinly sliced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups hot cooked brown rice
COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken, cook 1 to 2 min. on each side or until browned; cover. Cook 8 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
ADD onions to skillet; cook 5 min. or until tender. Stir in carrots and 3/4 cup broth; cover. Simmer 10 min. or until vegetables are tender. Reserve 1/3 cup vegetables.
After stirring in some carrots and broth, I let it simmer and then checked back and saw it had formed a pattern! I'm sure there's some physics explanation for this, but I found it pretty weird. I mean, is that a subliminal message to go to Target? Or do I have crop circles in my food?
PLACE remaining broth, reserved 1/3 cup vegetables and Neufchatel in blender; blend until smooth. Add sauce and reserved chicken to vegetables in skillet; cover. Cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken mixture, sauce and bacon.
