Ingredients Jump to Instructions ↓

  1. 1 Tbsp. oil

  2. 1 small onion , chopped

  3. 1/2 cup each chopped green and red pepper s

  4. 1 cup frozen corn

  5. 3/4 cup orzo pasta , uncooked

  6. 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

  7. 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion

  8. 1/3 Less Fat than Cream Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oil in large skillet on medium heat. Add onions; cook 4 min., stirring frequently. Stir in peppers and corn; cook and stir 2 min. Add orzo; cook and stir 1 min. STIR in broth; bring to boil on high heat. Simmer on medium-low heat 10 to 12 min. or until orzo and vegetables are tender and most the liquid is absorbed, stirring occasionally. ADD reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is melted and sauce is well blended, stirring constantly.


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