Creamy Chicken & Cranberry-Pecan Wild Rice

Ingredients

• 6 oz philadelphia cream cheese cubed ()
• 0.5 cup cranberries dried
• 1 cup chicken broth fat-free reduced-sodium
• 2 Tbsp flour 
• 6  green onions divided sliced
• 2 Tbsp oil 
• 0.5 cup planters pecans toasted coarsely chopped
• 6 oz & rice side dish long-grain wild
• 1.5 lb chicken breasts boneless skinless
• 0.5 tsp thyme leaves and pepper dried black

Equipment

• frying pan
• whisk

Directions

1. Cook rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken.
2. Heat oil in large skillet on medium heat.
3. Add chicken; cook 5 to 6 min. on each side or until done (165F).
4. Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter.
5. Remove chicken from skillet, reserving drippings in skillet.
6. Place chicken over rice mixture; cover to keep warm.
7. Add broth to skillet; stir to scrape up browned bits from bottom of skillet.
8. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions.
9. Serve remaining sauce on the side.