Ingredients

The following ingredients have 4 Servings
  • 1/4 cup KRAFT Italian Roasted Red Pepper Dressing
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1-1/2 cups fat-free reduced-sodium chicken broth
  • 2 cups instant brown rice, uncooked
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 pkg. (8 oz.) baby spinach leaves
  • 1 large tomato, chopped
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

Instruction

  • Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.
  • Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
  • Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes; top with Parmesan.