philly creamy rice chicken and spinach dinner
Lunch
PHILLY Creamy Rice Chicken and Spinach Dinner
Creamy, cheesy chicken and spinach over rice, made with PHILLY cream cheese for a rich texture and fast weeknight dinner.
Ingredients:
- 1/4 cup kraft signature roasted red pepper with parmesan dressing
- 1 pound boneless skinless chicken breasts, cut into strips 1 (10 ounce) can canned low- sodium chicken broth or homemade stock
- 1 1/2 cups instant white rice, uncooked
- 125 grams philadelphia light brick cream cheese spread, cubed
- 8 cups baby or torn spinach leaves
- 1 cup chopped tomatoes
- 2 tablespoons kraft 100% grated parmesan cheese
Directions:
- Heat dressing in large deep skillet on medium-high heat. Add chicken; cook 5 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
- Add cream cheese; cook until cream cheese is completely melted, stirring occasionally. Add spinach (skillet will be full); cover. Cook 2 min. or until spinach is wilted; stir gently. Cover; remove from heat.
- Let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.
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