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Prepare rice according to package directions.
Season chicken with salt, pepper and Italian seasoning.
In large skillet over medium-high heat, melt 1 tablespoon butter.
Add chicken and sauté for 5 minutes, turning occasionally. Remove and set aside.
Add remaining butter to skillet with wine and mushrooms; sauté for 5 minutes.
Add chicken back to skillet and stir in rice, broth and garlic and herb cheese until sauce turns creamy.
Stir in sundried 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.