Friday, May 30, 2014

Gluten Free Friday! (GF Creamy Rice and Chicken)

Happy Friday everyone and welcome to another Gluten Free Friday recipe post. Lately my wife and I have been on a rice kick since we both love rice and she has gluten sensitivity so I went on the hunt for some new rice recipes. The recipe I have for you today is by Philadelphia Cream Cheese and though I was a bit skeptical at first about how this was going to turn out, I was very happy with the results. Not only was this quick and super easy to make but the dish is creamy and flavorful and at this point I’m not really sure I would change anything except possibly just adding a bit more of the dressing. For those who are curious, I did check and the Kraft Roasted Red Pepper Italian dressing is gluten free. Fun fact, Kraft is actually one of the few manufacturers that labels gluten containing ingredients. So for instance, if the “natural flavor” in one of their products contains wheat they’ll actually list it on the label as “Natural Flavor (Contains Wheat)”. All of the other ingredients in the recipe should be gluten free as well but as I always recommend, check your labels especially if you go with an off-brand. Give this recipe a try the next time you want something quick and easy to make and as always, please feel free to leave comments below.

GF Creamy Rice and Chicken

  • 1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing
  • 1 lb Boneless Skinless Chicken Breasts, cut into strips
  • 1 1/2 cups Fat-Free, Reduced-Sodium Chicken Broth
  • 2 cups Instant Brown Rice, uncooked
  • 4 oz Philadelphia 1/3 Less Fat Cream Cheese, cubed
  • 1 (8 oz) pkg Baby Spinach Leaves
  • 1 Large Tomato, chopped
  • 2 Tbsp Grated Parmesan Cheese

1. Heat the dressing in a Dutch oven or large deep skillet over medium-high heat; add the chicken and cook for 3 minutes.
2. Add the broth and bring to a boil.
3. Stir in the rice and return to a boil; reduce heat to medium, cover, and simmer for 5 minutes.
4. Add the cream cheese and cook for 2 to 3 minutes or until melted, stirring frequently.
5. Add the spinach (pan will be full) and cook, covered, for 1 minute or until the spinach is wilted; stir gently to mix in the spinach.
6. Remove the pan from the heat and let stand, covered, for 5 minutes; stir in the tomatoes, sprinkle with Parmesan cheese, and serve hot.

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