Creamy Rice, Chicken & Spinach Dinner

Ingredients

• 8 oz baby spinach leaves 
• 1.5 cups chicken broth fat-free reduced-sodium
• 2 cups brown rice instant uncooked
• 4 oz philadelphia neufchatel cheese cubed ()
• 2 Tbsp parmesan cheese grated kraft
• 0.3 cup roasted pepper dressing red italian kraft
• 1 lb chicken breasts boneless skinless cut into thin strips
• 1 large tomatoes chopped

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., stirring occasionally. Stir in broth; bring to boil.
3. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.
4. Add Neufchatel; 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; top with Parmesan.