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 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!
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.
* 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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