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Creamy Rice, Chicken and Spinach Dinner


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  • ¼ cup Roasted Red Pepper Italian with Parmesean dressing
  • 1 lb Boneless, skinless chicken breast, cut inot thick strips
  • 1½ cups Chicken broth
  • 2 cups Minute Borwn Rice, uncooked
  • 4 oz Neufchatel cream cheese, cubed
  • 1 pkg Baby spinach leaves
  • 1 ea Medium tomato, chopped
  • 2 Tbs Parmesean cheese, grated


Servings 1


Step 1

Heat dressing in large, deep skillet on medium high heat. Add chicken and cook for 3 minutes. Add broth and bring to a boil.

Stir in rice and return to a boil, cover and reduce heat to medium. Simmer for 5 minutes

Stir in cream cheese until melted. Add spinach (skillet will be very full); cover and cook 1 minutes or until spinach is wilted. Stir rice mixture gently to mix in spinach and cover.

Remove from heat; let stand for 5 minutes. Stir in tomatoes and sprinkle with parmesean cheese.

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