Toss fresh baby spinach leaves and bite-size pieces of chicken breast with juicy grape tomatoes in a creamy sauce to make this easy weeknight skillet.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
4 cups loosely packed baby spinach leaves
1-1/2 cups instant white rice, uncooked
1 cup grape tomato es
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
1/8 tsp. ground nutmeg
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
Add remaining ingredients except Parmesan; mix well. Bring to boil; cover. Simmer on low heat 5 min. or until rice is tender, stirring occasionally.
Stir in cheese.
Substitute 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use.
Prepare using KRAFT Reduced Fat Parmesan Style Grated Topping.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.