One-Pot Rice, Chicken and Spinach Dinner

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
• 1 large red pepper, chopped
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1-1/3 cups instant brown rice, uncooked
• 125 g (1/2 of 250-g. pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 8 cups tightly packed baby spinach leaves
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Heat dressing in Dutch oven or large deep skillet on medium-high heat.
2. Add chicken and peppers; 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 cream cheese spread; 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. Top with Parmesan.

italian dressing, chicken breasts, red pepper, chicken broth, instant brown rice, cream cheese, tightly packed baby spinach leaves, cheese

Taken from www.kraftrecipes.com/recipes/one-pot-rice-chicken-spinach-dinner-169630.aspx (may not work)