Creamy Chicken and Rice Milano

• 1 bag Success White Rice
• 1 lb. boneless skinless chicken breast, cut into 1 inch pieces
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/2 tsp. Italian seasoning
• 2 Tbsps unsalted butter, divided
• 1/4 cup white wine
• 1 pkg. (8 oz.) sliced mushrooms
• 1/2 cup low sodium chicken broth
• 1 pkg. (8 oz.) garlic and herb spreadable cheese
• 1/2 cup sliced sundried tomatoes packed in oil, drained
• 1 pkg. (6 oz.) baby spinach leaves
• freshly grated Parmesan cheese

1. Prepare rice according to package directions.
2. Season chicken with salt, pepper and Italian seasoning.
3. In large skillet over medium-high heat, melt 1 tablespoon butter.
4. Add chicken and saute for 5 minutes, turning occasionally.
5. Remove and set aside.
6. Add remaining butter to skillet with wine and mushrooms; saute for 5 minutes.
7. Add chicken back to skillet and stir in rice, broth and garlic and herb cheese until sauce turns creamy.
8. Stir in sundried tomatoes and spinach.
9. Cover, lower heat, and simmer for 5 minutes, stirring once.
10. Remove from heat, let sit for 2 minutes.
11. Sprinkle freshly grated Parmesan cheese over top.

white rice, boneless skinless chicken breast, kosher salt, ground black pepper, italian seasoning, butter, white wine, mushrooms, chicken broth, garlic, tomatoes, baby spinach leaves, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-rice-milano-179052.aspx (may not work)