1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1 pkg. (8 oz.) baby spinach leaves
1 large tomato, chopped
2 tablespoons Kraft 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 boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 minutes.
Add Neufchatel; cook 2 to 3 minutes or until melted, stirring frequently. Add spinach. 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.