Creamy Rice, Chicken and Spinach Dinner

Creamy Rice, Chicken and Spinach Dinner
By: Kraft Philadelphia

¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
OR KRAFT Light Zesty Italian Dressing
1 lb boneless skinless chicken breast, cut into strips
1 ½ cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz Neufchatel cheese (low-fat cream cheese), cubed
1 pkg (8oz) baby spinach leaves
1 large tomato, chopped
2 Tablespoons grated parmesan cheese

Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 minutes. Stir in broth; bring to a boil. Add rice; stir. Return to boil; cover. Simmer on medium heat for 5 minutes.

Add Neufchatel; cook 2-3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 minute, or until spinach is wilted. Stir gently to mix in spinach.

Remove pan from heat. Let stand, covered, 5 minutes. Stir in tomatoes; top with Parmesan.

Makes 4 servings (1 ½ cups each)