Creamy Chicken and Rice

Ingredients

• 1/2 lb chicken tenders or two boneless skinless chicken breasts, cubed
• 8 sliced button mushrooms
• 2 tsp minced fresh garlic
• 1/4 tsp dried chiles
• 1/4 tsp black pepper
• juice from 1 medium lemon
• 1/2 cup no sodium chicken broth
• 4 sprigs fresh thyme
• 4 cups fresh baby spinach
• 1 can 1/2 fat Campbell's Cream of Mushroom Soup
• 1 cup brown Basmati rice

Directions

1. Rinse the rice and then cover with 2 cups of cold water in a medium sauce pan. Bring to the boil and then turn down, cover, and let cook for 40-45 minutes until tender.
2. Saute the chicken and mushrooms in a non-stick pan spritzed with olive oil over medium high heat for about 7 minutes until the mushrooms begin to lose their water.
3. Add the dried chiles, pepper, and garlic and saute an additional 30 seconds until fragrant. 
4. Pour the lemon juice and chicken broth over all and add the spinach and thyme sprigs. Toss the spinach into the broth and then let simmer until the broth has reduced by half.
5. Stir in the tin of mushroom soup and serve ladled over the brown rice.