Chicken and Spinach Risotto

This recipe appeared on the Minute rice package in 2008.

3 Member Ratings

Ingredients

1	Tbsp	oil
1	lb	boneless skinless chicken breast, cut into bite-size pieces
4	cups	fresh baby spinach leaves
1 1/2	cups	Minute^® White Rice, uncooked
1	cup	cherry tomatoes, halved
1	can	(14 1/2 oz.) chicken broth
1/4	cup	shaved Parmesan cheese

Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
Add spinach, rice, tomatoes, and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
Stir in the Parmesan cheese.
Try using 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use. Or, prepare as directed, using Reduced Fat Parmesan Style Grated Topping for the grated parmesan cheese.