Chicken, Leek and Rice Skillet

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 large leek, white and light green parts thinly sliced
• 2 stalks celery, chopped
• 1 Tbsp. chopped fresh thyme
• 1/2 cup chopped fresh parsley, divided
• 1-1/2 cups water
• 1-1/2 cups 25%-less-sodium chicken broth
• 1 cup long-grain white rice, uncooked
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese

1. Heat dressing in large deep skillet or Dutch oven on medium-high heat.
2. Add chicken; cook and stir 7 min.
3. Add leeks, celery, thyme and 1/4 cup parsley; mix well.
4. Cook 3 min., stirring frequently.
5. Add water and broth; stir.
6. Bring to boil.
7. Add rice; cover.
8. Simmer 15 to 18 min.
9. or until rice is tender and liquid is absorbed, stirring occasionally.
10. Remove from heat.
11. Stir in Parmesan and remaining parsley.

italian dressing, chicken breasts, stalks celery, thyme, fresh parsley, water, longgrain white rice, cheese

Taken from www.kraftrecipes.com/recipes/chicken-leek-rice-skillet-184124.aspx (may not work)