Creamy Rice, Chicken and Spinach Dinner

     In all honesty I have to say that I made this last Monday. I ate it for 4 nights and enjoyed every bit of it. The recipe comes from Kraft Food and Family magazine, winter 2007. Three of my fave ingredients in one dish how could I not make it.

     I made only one change in the recipe; I didn't have the Kraft Roasted Pepper Italian dressing that the recipe suggested so instead I poured 2 Tbsp. canola oil in the skillet and sprinkled in about 1 tsp. of Cavenders; stirred them together and then added the chicken. Aside from the preping, the dish went together fast. The presentation was quite pretty with the red of the tomatoes and the green from the spinach.
Below is the orginal recipe:

Creamy Rice, Chicken and Spinach

1/4 c. Kraft Roasted Red Pepper Italian with Parmesan Dressing
1 lb. boneless skinless chicken breasts, cut into thick strips
1 1/2 c. fat-free reduced sodium Chicken broth
2 c. Minute Brown Rice, uncooked
4 oz (1/2 of 8-oz pkg) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1 pkg. (8 oz) baby or torn spinach leaves (8 cups packed leaves)
1 med tomato, chopped (about 1 cup)
2 Tbsp. Kraft 100% Grated Parmesan Cheese

Heat dressing in large deep skillet on medium high heat. Add chicken; cook 3 min. Add broth, bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 mins.

Stir Neufchatel cheese into rice mixture until melted. Add spinach (skillet will be full); cover. Cook 1 min. or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.

Remove from heat; let stand 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.  Serve.