Creamy Rice, Chicken and Spinach Dinner

Ingredients:

¼ Cup Kraft Roasted Red Pepper Italian With Parmesan Dressing

1 Pound Boneless Skinless Chicken Breasts, Cut Into Wide Strips

1 ½ Cups Fat-Free, Reduced-Sodium Chicken Broth

2 Cups Instant Brown Rice, Uncooked

4 Ounces Philadelphia Cream Cheese, Cubed

1 (8 Ounce) Package Baby Spinach Leaves

1 Large Tomato, Chopped

2 Tablespoons Kraft Grated Parmesan Cheese
Directions

Step 1 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.

Step 2 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.

Step 3 Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese. Serves 4-6

Crock Pot Variation: Cook Chicken in step one same but for 6 hours on high heat. After 6 hours add steps 2 and 3 and cook on low for another hour.