Quick Risotto-Style Rice & Chicken - cooking recipe

Ingredients

2 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 (10 ounce) package sliced fresh mushrooms
2 cups milk
1 (5.6 ounce) package Knorr(R) Rice SidesTM - Chicken
1 cup frozen green peas
1/3 cup sour cream
3 tablespoons grated Parmesan cheese, divided

Preparation

Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Melt remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr(R) Rice Sides(TM) - Chicken flavor and peas and prepare according to package directions.
Stir in chicken, sour cream and 2 tablespoons Parmesan cheese; heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.