Prep Time: about 30 minutes
1/4 C Roasted Red Pepper Italian w/ Parmesan Dressing
1 lb uncooked chicken – cut into strips
1 1/2 C chicken broth
2 C instant brown rice
4 oz reduced fat cream cheese-cubed
8 cups fresh baby spinach leaves
1 tomato-chopped (or sub red pepper if you don’t like tomatoes)
2 T Parmesan cheese
1. Heat dressing in a large skillet; add chicken and cook 3 minutes. Add broth to pan and bring to a boil. Add brown rice and cover. Heat until boiling, then reduce heat and allow to simmer 5 minutes.
2. Add cream cheese cubes to skillet, stir until melted. Add spinach. (Note: this seems like a lot of spinach, but the best way to add it is to just pile it on top of the chicken and rice mixture, then cover with the lid for just a minute or two to allow the spinach to wilt a tad. Then remove lid and stir so the spinach can finish cooking.)
3. Remove from heat. Add chopped tomatoes (or red peppers) and parmesan and allow to stand for 5 minutes. Serve!