Thai Curry Chicken and Rice

1 tablespoon canola oil

2 tablespoons green curry paste

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 small onion, thinly sliced

1 red pepper, cut into thin strips, then cut crosswise in half

1 green pepper, cut into thin strips, then cut crosswise in half

4 ounces PHILADELPHIA Cream Cheese, cubed

¼ cup milk

⅛ teaspoon white pepper

2 cups hot cooked long-grain white rice

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 (165 degrees F). 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.