This recipe is borrowed from Kraft Canada, and is a big favorite in our home.
Creamy Rice, Chicken & Spinach Dinner
1/4 cup Kraft Signature Roasted Red Pepper with Parmesan Dressing
1 lb. (450 g) boneless skinless chicken breasts, cut into strips
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1-1/2 cups instant brown rice, uncooked
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
6 oz. (170 g) baby spinach leaves (8 cups packed leaves)
1 large tomato, chopped
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Heat dressing in large deep skillet or Dutch oven on medium-high heat.
Add chicken; cook 5 min.
Add broth; bring to boil.
Stir in rice; return to boil. Cover; simmer on medium heat 5 min.
Add cream cheese; cook, uncovered, until completely melted, stirring occasionally.
Add spinach (skillet will be full); cover. Cook 2 min. or until spinach is wilted; stir gently.
Remove from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan.
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