This skillet dish is a family-pleaser, with chunks of tender chicken and rice in a creamy Parmesan-pesto sauce. Bonus: It's ready to serve in 30 minutes.
What You Need
Original recipe yields 8 servings
1 Tbsp. butter
1 onion, chopped
2 cups chopped cooked chicken
2 cups tightly packed baby spinach leaves
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 can (14-1/2 oz.) chicken broth
1-1/4 cups milk
2 cups instant white rice, uncooked
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add chicken, spinach and pesto; cook 5 min. or until heated through, stirring frequently.
Add broth and milk; stir. Bring to boil. Stir in rice; simmer on medium-low heat 5 min.
Remove from heat. Stir in cheese; cover. Let stand 5 min.
Best of Season
Substitute your favorite cut-up seasonal fresh vegetable for the spinach.
Substitute olive oil for the butter.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.