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Creamy Rice, Chicken & Spinach Dinner

  • Prep Time: 10 Minutes (Total Time: 25 Minutes)
  • Serving Size: 4
  • 1/4 cup KRAFT Roasted Red Pepper Italian With Parmesan Dressing
  • 1 pound Boneless Skinless Chicken Breasts, Cut Into Thick Strips
  • 1-1/2 cups Fat-free Reduced-sodium Chicken Broth
  • 2 cups Instant Brown Rice, Uncooked
  • 4 ounces (1/2 of 8-ounces pkg.) PHILADELPHIA Neufchatel Cheese, One Third Less Fat Than Cream Cheese, Cubed
  • 1 pkg. (8 ounces) Baby Or Torn Spinach Leaves (8 Cups Packed Leaves)
  • 1 cup Chopped Tomatoes (about 1 Large)
  • 2 tablespoons KRAFT 100 Percent Grated Parmesan Cheese
  • HEAT dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.

    STIR Neufchatel cheese into rice mixture until melted. Add spinach (skillet will be full); cover. Cook 1 min. or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.

    REMOVE from heat; let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.


    Make it Easy

    Purchase bagged pre-washed fresh baby spinach in your produce section.


    Prepare as directed, using KRAFT Light Zesty Italian Reduced Fat Dressing.