Creamy Rice & Chicken


  • 1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 1/2 cups fat-free reduced sodium chicken broth
  • 2 cups instant brown rice, uncooked
  • 4 oz PHILADELPHIA Neufchatel Cheese, cubed
  • 1 package (8 oz) baby spinach leaves
  • 1 large tomato, chopped
  • 2 tablespoons KRAFT Grated Parmesan Cheese


  1. Heat dressing in Dutch oven or large deep skillet on medium-high heat.
  2. Add chicken and cook for 3 minutes.
  3. Stir in broth and bring to a boil.
  4. Add rice and stir.
  5. Return to a boil and cover.
  6. Simmer on medium heat for 5 minutes.
  7. Add Neufchatel and cook 2 to 3 minutes or until melted, stirring frequently.
  8. Add spinach (pan will be full!).
  9. Cook, covered, 1 minute or until spinach is wilted.
  10. Stir gently to mix spinach.
  11. Remove pan from heat and let stand, covered for 5 minutes.
  12. Stir in tomatoes and top with Parmesan.

Courtesy of KRAFT Foods


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