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Creamy Rice, Chicken & Spinach Dinner

Prep Time:
10 min

Total Time:
30 min

Makes:
4 servings, 1-1/2 cups each

What You Need

1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

1 lb. 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 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 pkg. (8 oz.) baby spinach leaves

1 large tomato, chopped

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

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 Neufchatel 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.

Kraft Kitchens Tips

Make it Easy

Purchase bagged pre-washed fresh baby spinach in your produce section.

Substitute

Prepare using KRAFT Light Zesty Italian Dressing.

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