Ingredients
¼cupKRAFT Roasted Red Pepper Italian with Parmesan Dressing
1lbchicken breasts,boneless skinless cut into wide strips
1½cupschicken broth,fat-free, reduced-sodium
2cupsinstant brown rice,uncooked
4ozPHILADELPHIA Cream Cheese,⅓ Less Fat, cubed
8ozbaby spinach leaves,(1 package)
1large tomato,chopped
2tbspKRAFT Grated Parmesan Cheese
Preparation
Heat dressing in a Dutch oven or large deep skillet on medium-high heat. Add chicken and cook for 3 minutes.
Add broth, then bring to boil. Stir in rice and return to boil. Cover. Reduce heat to medium, then simmer for 5 min.
Add cream cheese and cook for 2 to 3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.)
Cook covered for 1 minute or until spinach is wilted. Stir gently to mix in spinach.
Remove pan from heat. Let stand covered for 5 minutes. Stir in tomatoes; sprinkle with Parmesan cheese.
