Creamy Rice, Chicken & Spinach Dinner

By lindybug

prep time: 10 min
total time: 40 min

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. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 pkg. (8 oz.) baby spinach leaves
• 1 large tomato, chopped
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Details

Servings 4

Preparation

Step 1

HEAT dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.

ADD Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. 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.