Rice-Cooker Cooked Alfredo Chicken with Mushrooms and Spinach

Ingredients:
18 oz raw, boneless chicken breasts - should cook to 12 oz (2 lean)
1/3 cup Classico Light Alfredo Sauce (3.5 condiment)
3 cup fresh spinach (3 greens)
1.5 cup fresh chopped white mushrooms (3 greens)
1/8 TSP salt (1/2 condiment)
1/4 TSP garlic powder (1/2 condiment)
1 chopped garlic clove (1 condiment)
.5 cup low sodium chicken broth (1/2 condiment)
4 wedges Laughing Cow Garlic & Herb Light Cheese (2 healthy fats)

2 servings: 1 lean, 3 greens, 3 condiments, 1 healthy fat

Directions:
Season the chicken with the salt and garlic powder. Cut the chicken into small pieces. Place the chicken pieces and chicken broth in the rice cooker. Cook on high for about 6-7 minutes or until the chicken is mostly cooked. Add mushrooms and let cook on warm for about 1 minute. Add garlic and add laughing cow cheese. Cook on warm for about 5 minutes or until the LC cheese melts. Add sauce and cook for about 15 minutes, alternating between high and warm. Add spinach and cook until spinach begins to wilt.