Tuscan Tilapia

  • 1   tablespoon oil
  • 4   tilapia fillets (1 lb.)
  • 1/4  teaspoon black pepper
  • 1  10  ounce tub PHILADELPHIA Tomato & Basil Cooking Creme
  • 1   cup frozen peas
  • 2   cups hot cooked long-grain white rice
    1. HEAT oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
    2. ADD cooking creme to skillet; cook and stir 2 min. Remove 1/4 cup creme; set aside. Add peas and rice to remaining creme in skillet; cook and stir 3 min. or until heated through.
    3. SPOON rice mixture onto platter; top with fish and reserved sauce.
    1. Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the fish. Cook 5 to 6 min. on each side or until done (165 degrees F), then continue as directed.
    Special Extra:
    1. Sprinkle with diced fresh tomatoes before serving.
    Nutrition Information
    Serving: cal. (kcal) 390
    Recipe courtesy of: Recipe.com