Creamy Rice, Chicken And Spinach Dinner

Serving Size: 4
Prep Time:
Total Time:


  • 0.25 cup KRAFT Italian Roasted Red Pepper Dressing
  • 1 Pound boneless skinless chicken breasts, cut into strips
  • 1.5 cup fat-free reduced-sodium chicken broth
  • 2 cup instant brown rice, uncooked
  • 4 Ounce (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


  1. 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. 
  2. 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.
  3. Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes; top with Parmesan.

Kraft Kitchens Tips

Make it Easy: Purchase bagged pre-washed fresh baby spinach in your produce section.

Substitute: Prepare using KRAFT Light Zesty Italian Dressing.