Creamy Rice, Chicken and Spinach Dinner recipe

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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 1/3 Less Fat Cream Cheese, cubed
1 (8 ounce) package baby spinach leaves
1 large tomato, chopped
2 tablespoons KRAFT Grated Parmesan Cheese

Nutrition Info

485.1 calories
carbohydrate: 46.4 g
cholesterol: 87.7 mg
fat: 19.6 g
fiber: 5.1 g
protein: 28.8 g
saturatedFat: 7.6 g
servingSize: -
sodium: 879.7 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes, sprinkle with Parmesan cheese.

Recipe Yield

4 (1-1/2 cup) servings

Recipe Note

A hearty, flavorful skillet supper combines chicken breast strips flavored with Italian-inspired seasonings, quick-cooking brown rice, fresh tomatoes, and spinach. The dish is topped with Parmesan cheese before serving.

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