Recipe by PHILADELPHIA Cream Cheese
"A hearty, flavorful skillet supper combines chicken breast strips flavored with Italian-inspired seasonings, quick-cooking brown rice, fresh tomatoes, and spinach. The dish is topped with Parmesan cheese before serving."
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KRAFT Roasted Red Pepper Italian with Parmesan Dressing
boneless skinless chicken breasts, cut into wide strips
1 1/2 cups
fat-free, reduced-sodium chicken broth
instant brown rice, uncooked
PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 (8 ounce) package
baby spinach leaves
KRAFT Grated Parmesan Cheese
This was really good. I followed the recipe, for the most part. I didn't have brown rice so I used instant white rice instead and added about 12oz of spinach, instead of 10 oz. This recipe was quick and easy to make on a week-night. It was creamy and thick. I wished that I would have added a bit more salad dressing and chicken broth upfront, but overall I'm pleased with this recipe. I'll certainly make it again.
This is a great recipe base with lots of options for customizing it. I didn't have spinach or roasted red pepper Italian dressing. Substituted regular Italian dressing and sauteed red bell peppers, onions, and some extra garlic in it. Added some leftover cubed cooked chicken breasts and let it all cook together for about 3 minutes. My boys who despise anything rice, ate this up with no complaints even asked for seconds.
This was amazing!! I cheated because I was starving after work. I used a handful of the precooked chicken breast strips, didn't have the same dressing so just used a couple squirts of the O&V that I had & a touch of minced garlic. I added a small can of mushrooms at this point WITH most of the juice(didn't have broth)and a cup of minute brown rice (after microwaving). I only used a couple spoonfuls of cream cheese though. Enough to trick myself into thinking it was alfredo, but less calories. (half fat) It totally worked!!! I seriously want to like the pan while it's still hot!
Enjoyed this recipe a lot although altered it significantly due to lack of exact ingredients. I used balsamic vinaigrette. I used a bit over a pound of chicken (one 2 breast pack of Costco's sealed 6 pack) I added one chopped up roasted red pepper towards the end but would recommend adding at the beginning to spread the flavor. I had no chicken broth so used ground beef broth from which I had removed the fat. I added a bit of water so I'd have enough liquid. Rather than cream cheese I used about 1/3 cup of sour cream. Loved the recommendation of just letting the spinach just wilt. I tend to overcook spinach. After letting the spinach stand covered for 5 min I added a bunch of grape tomatoes cut in half. They heated up from the warmth of the rest and it tasted great and looked great. The parmesan adds a lot of flavor. Thanks for submitting! I have never rated before but my husband and I really liked this meal.
This was a very good meal - tasted yummy, as is and my family (husband and teenage daughter) really enjoyed it. However, I'm only giving it 4 stars because it's not quite perfect. Next time, I'll add more Italian dressing and/or chicken broth to make it a little more moist. I'd also like to try it with a little onion and some mushrooms - this is the perfect recipe for more veggies. I definitely recommend it, and it's easy to tweak to your personal tastes.
great work night meal. I was sick of rice so I subbed par-cooked quinoa and added capers at the end.
It was good but.....
I would add in more broth and take out some cream cheese. The cream cheese flavor was very strong, so I would put in less of that and maybe add some milk to make up for it.
It is yummy. All my kids love it. Easy and quick. I just added more liquid.as everyone had mentioned. Also any other veggies of your choice.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Rice, Chicken and Spinach Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 415
** Calories from Fat: 122
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