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 sun dried 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 saute for 5 minutes, turning occasionally. 
• Remove and set aside. 
• Add remaining butter to skillet with wine and mushrooms; saute 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.