Chicken and Spinach Florentine
1 Tbs oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
6 cups baby spinach leaves, washed and dried
2 cups Minute Brown Rice, uncooked
1 1/2 cups grape or cherry tomatoes, halved
1 can (14 1/2 oz.) chicken broth
1/4 cup Parmesan cheese, grated
HEAT oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
ADD spinach, rice, tomatoes and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 10 minutes.
STIR in cheese. Let stand 5 minutes.