Creamy Rice, Chicken & Spinach Dinner

I got this from Kraft Food & Family several years ago and we used to eat it all the time, until I forgot about it. I found it a few weeks ago in one of my binders and decided to revisit it. I couldn't find the Roasted Red Pepper dressing at my grocery store, so I used a sun dried tomato one instead.

*1/4 c. Kraft Roasted Red Pepper Italian with Parmesan Dressing
*1 lb. boneless skinless chicken breasts (I used tenderloins)
*1 1/2 c. reduced-sodium chicken broth
*2 c. Brown Minute Rice, uncooked
*4 oz. Neufchatel cheese, cubed
*8 oz. baby or torn spinach leaves (I usually only use half this amount and do a spinach salad)
*1 medium tomato, chopped (or a can of diced tomatoes)
*2 TBSP. shredded Parmesan cheese

Heat dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 minutes.
Stir Neufchatel cheese into rice mixture until melted. Add spinach; cover. Cook 1 minute or until spinach is wilted. Stir rice mixture gently to mix spinach. Cover.
Remove from heat and let stand 5 minutes. Stir in tomatoes, (I warm them in a skillet so they are hot when added) sprinkle with cheese.
Photo from Kraftfoods.com