Creamy Chicken and Rice Milano

Creamy Chicken and Rice Milano

2 cups of cooked white Rice

1 pound boneless skinless chicken breast, cut into 1 inch pieces
 
1/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon Italian seasoning

2 tablespoons unsalted butter, divided

1 package (8 oz.) sliced mushrooms

1/2 cup low sodium chicken broth

1/4 cup white wine (or 1/4 cup more chicken broth)

1 package (8 oz.) garlic and herb spreadable cheese

1/2 cup sliced sundried tomatoes packed in oil, drained

1 bag (6 oz.) fresh baby spinach leaves

Parmesan cheese, freshly grated

Season chicken with salt, pepper and Italian seasoning. In large skillet over medium-high 

heat, melt 1 tablespoon butter. Add chicken and sauté for 5 minutes, turning occasionally.

Remove and set aside. Add remaining butter to skillet with wine and mushrooms; sauté for

 5 minutes. Add chicken back to skillet and stir in rice, broth and garlic and herb cheese

 until sauce turns creamy. Stir in sun dried tomatoes and spinach. Cover, lower heat, and 

simmer for 5 minutes, stirring once. Remove from heat, let sit for 2 minutes. Sprinkle

freshly grated Parmesan cheese over top. Enjoy!  It's a comfort Food.