Chicken Florentine

3/4 pound boneless skinless chicken breasts, cut into strips
1 small onion, chopped
2 tablespoons margarine or butter
1 garlic clove, minced
1 package (10 ounces) Birds Eye Chopped Spinach, thawed
1 cup chicken broth
1/2 cup water
1 cup Original Minute Rice
1/3 cup parmesan cheese

Cook and stir chicken and onion in hot margarine in large
skillet until chicken is lightly browned. Add garlic and
cook 30 seconds. Add spinach, broth and water. Bring to
boil. Reduce heat. Simmer 3 minutes. Stir in rice and
cheese. Cover. Remove from heat. Let stand 5 minutes.
Fluff with fork.

Makes 3 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.