Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
- 1 cup finely chopped yellow onion
- 4 cups packed baby spinach
- 1 cup long-grain white rice
- 1 cup frozen sweet peas
- 2 teaspoons grated lemon zest
- ¼ teaspoon salt
- 2 cups unsalted chicken broth, divided
- ⅔ cup grated Parmesan cheese
- 2 ounces reduced-fat cream cheese, softened
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
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