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Creamy Chicken and Spinach Skillet
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| Prep Time: 5 min Cook Time: 30 min Ingredients | |
| 1 tbsp (15 mL) | canola oil |
| 3/4 lb (375 g) | boneless, skinless chicken breasts, cut into strips |
| 1 carton (900 mL) CAMPBELL'S® Organic Free Range Chicken Broth | |
| 1 ½ cups (375 mL) | dry, instant whole grain brown rice |
| 1/4 cup (60 mL) | low-fat cream cheese |
| 8 cups (2 L) | baby spinach leaves |
| 1/4 tsp (1 mL) | ground black pepper |
| 2 | garlic cloves, chopped |
| 1 large | tomato, chopped |
Directions
1. Brown chicken well in heated oil at medium-high heat in large non-stick skillet. Add broth and bring to a boil.
2. Stir in rice. Cover; reduce heat and simmer gently for 10 minutes.
3. Add cream cheese and stir until melted. Add spinach and ground black pepper. Cover with tight-fitting lid and cook until spinach is wilted - about 3 minutes; stir. Remove skillet from heat and let stand, covered, for 5 minutes.
4. Stir in tomatoes.
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