PHILLY Creamy Rice, Chicken and Spinach Dinner

Ingredients

• 10 ounce chicken broth low-sodium homemade canned
• 125 grams philadelphia brick cream cheese spread light cubed
• 1.5 cups rice white instant uncooked
• 2 tablespoons parmesan cheese 100% grated kraft
• 0.3 cup signature roasted pepper red with parmesan dressing kraft
• 1 pound chicken breasts boneless skinless cut into strips
• 8 cups torn spinach leaves 
• 1 cup tomatoes chopped

Equipment

• frying pan

Directions

1. Heat dressing in large deep skillet on medium-high heat.
2. Add chicken; cook 5 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 until cream cheese is completely melted, stirring occasionally.
5. Add spinach (skillet will be full); cover. Cook 2 min. or until spinach is wilted; stir gently. Cover; remove from heat.
6. Let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.