Creamy Rice, Chicken & Spinach Dinner

• 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 Safeway 1 lb For $1.29 thru 02/09
• 2 Tbsp. KRAFT Grated Parmesan Cheese

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

red pepper, boneless skinless chicken breasts, chicken broth, instant brown rice, baby spinach leaves, tomato, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-rice-chicken-spinach-dinner-90961.aspx (may not work)