Creamy Rice, Chicken and Spinach Dinner

¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

1 pound boneless skinless chicken breasts, cut into wide strips

1 ½ cups fat-free, reduced-sodium chicken broth

2 cups instant brown rice, uncooked

4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed

1 (8 ounce) package baby spinach leaves

1 large tomato, chopped

2 tablespoons KRAFT Grated Parmesan Cheese

Heat dressing in Dutch oven or 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 min.

Add cream cheese; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.

Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.