Creamy Rice, Chicken and Spinach Dinner

Ingredients

• 8 ounce baby spinach leaves 
• 1.5 cups chicken broth fat-free reduced-sodium
• 2 cups brown rice instant uncooked
• 2 tablespoons parmesan cheese grated kraft
• 0.3 cup roasted pepper red italian with parmesan dressing kraft
• 1 pound chicken breasts boneless skinless cut into wide strips
• 1 large tomatoes chopped
• 4 ounces philadelphia cubed

Equipment

• frying pan
• dutch oven

Directions

1. Heat dressing in Dutch oven or large deep skillet on medium-high heat.
2. Add chicken; cook 3 min.
3. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
4. Add cream cheese; cook 2 to 3 min. or until melted, stirring frequently.
5. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
6. Remove pan from heat.
7. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.