- 1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
- 1 pound boneless skinless chicken breasts, cut into wide strips
- 1 1/2 cups fat-free, reduced-sodium chicken broth
- 2 cups instant brown rice, uncooked
- 4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
- 1 (8 ounce) package baby spinach leaves
- 1 large tomato, chopped
- 2 tablespoons KRAFT Grated Parmesan Cheese
- Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
- Add cream cheese; 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; sprinkle with Parmesan cheese.
04/27/2018
recipepes.com
Creamy Rice, Chicken and Spinach Dinner, recipe
PT15M
PT1H
5
455 calories
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