Add chicken, broth, and wine to a pan. Sprinkle with pepper and bring to a boil.

Reduce heat and cover to simmer for 25-30 mins.

Remove chicken and cover to keep warm.

Steam spinach for about 3 mins. Set aside, covered, also to keep warm.

Combine cornstarch with 1 tbls water. Stir into broth. Cook until thickened and bubbly. Add cream cheese and stir until melted.

Cut chicken into bite size pieces and serve over rice.