Creamy Rice, Chicken and Spinach Dinner
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
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.