Creamy Rice, Chicken & Spinach

By mangia_g2

Ingredients

• 1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
• 1 lb boneless skinless chicken breasts, cut into strips
• 1 1/2 cups fat-free reduced-sodium chicken broth
• 2 cups instant brown rice, uncooked
• 4 oz cream cheese, cubed
• 8 oz baby spinach leaves
• 1 large tomato, chopped
• 2 TB grated Parmesan Cheese

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 1

Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 minutes. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 minutes.
Add cream cheese; cook 2 to 3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 minute or until spinach is wilted. Stir gently to mix in spinach.
Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes; top with Parmesan.