Directions

1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste; add to skillet. Cook and stir until lightly browned. Remove chicken with a slotted spoon, and set aside.
2. Add cream cheese to chicken mixture. Cook just until heated through and cream cheese is melted, stirring constantly (do not boil). Remove from heat. Add tomatoes, and salt and pepper to taste. Spoon chicken mixture over rice, and serve.
3. Using the same skillet, cook and stir onion, mushrooms, bell pepper and olives about 4 minutes or until tender. Return chicken to skillet. Stir in garlic powder and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until chicken is no longer pink (165°F).