Creamy Chicken and Spinach Skillet

By Hortond

Ingredients

• 1 tbsp (15 mL) canola oil
• 3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
• 1 carton (900 mL) CAMPBELL'S® Organic Free Range Chicken Broth
• 1 1/2 cups (375 mL) dry, instant whole grain brown rice
• 1/4 cup (60 mL) low-fat cream cheese
• 8 cups (2 L) baby spinach leaves
• 1/4 tsp (1 mL) ground black pepper
• 2 garlic cloves, chopped
• 1 large tomato, chopped

Preparation

Step 1

1. Brown chicken well in heated oil at medium-high heat in large non-stick skillet. Add broth and bring to a boil.

2. Stir in rice. Cover; reduce heat and simmer gently for 10 minutes.

3. Add cream cheese and stir until melted. Add spinach and ground black pepper. Cover with tight-fitting lid and cook until spinach is wilted - about 3 minutes; stir. Remove skillet from heat and let stand, covered, for 5 minutes.

4. Stir in tomatoes.


Recipe Tip
Although the amount of spinach seems large at first, the volume decreases very quickly. With a tight-fitting skillet lid, steam cooks the spinach rapidly, keeping maximum flavour, nutrients and colour.