QueenBeeGrannyJean
02-19-2007, 01:54 AM
1/4 cup Roasted Red Pepper Italian with Parmesan Dressing
1 pound boneless chicken breast, cut in thick strips
1 1/2 cups chicken broth
2 cups Brown Rice, uncooked
4 oz cream cheese, cubed
1 package (8oz) baby or torn spinach leaves
1 medium tomato, chopped (about 1 cup)
2 tablespoon grated Parmesan cheese
Heat dressing in large deep skillet on medium-high heat.
Add chicken, cook 3 minutes, add broth, bring to a boil. Stir in rice, return to boil.
Cover. Reduce heat to medium, simmer 5 minutes.
Stir cream cheese into rice mixture until melted. Add spinach (skillet will be full); Cover;
cook 1 minute or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.
Remove from heat; let stand 5 minutes. Stir in tomatoes; sprinkle with Parmesan cheese.
Makes 4 servings of 1 1/2 cups each.
1 pound boneless chicken breast, cut in thick strips
1 1/2 cups chicken broth
2 cups Brown Rice, uncooked
4 oz cream cheese, cubed
1 package (8oz) baby or torn spinach leaves
1 medium tomato, chopped (about 1 cup)
2 tablespoon grated Parmesan cheese
Heat dressing in large deep skillet on medium-high heat.
Add chicken, cook 3 minutes, add broth, bring to a boil. Stir in rice, return to boil.
Cover. Reduce heat to medium, simmer 5 minutes.
Stir cream cheese into rice mixture until melted. Add spinach (skillet will be full); Cover;
cook 1 minute or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover.
Remove from heat; let stand 5 minutes. Stir in tomatoes; sprinkle with Parmesan cheese.
Makes 4 servings of 1 1/2 cups each.