HEAT dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 5 min., stirring frequently. Stir in broth; bring to boil. Add rice; stir. Return to boil. Cover; simmer on medium heat 5 min.
ADD cream cheese spread; cook, uncovered, 5 min. or until completely melted, stirring occasionally. Add spinach (skillet will be full); cover. Cook 2 min. or until spinach is wilted; stir gently.
REMOVE from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan.
serving size = 1-1/2 cups (375 mL)