Chicken & Spinach Risotto

Name: Chicken & Spinach Risotto
Ingredients: 1 Tbsp. oil; 1 lb. boneless skinless chicken breasts, cut into bite-size pieces; 1-1/2 cups instant white rice, uncooked; 1 can (10 fl oz/280 mL) 25%-reduced-sodium chicken broth; 1/2 cup milk; 4 cups baby spinach leaves, washed, dried; 1 cup grape or cherry tomatoes, halved; 1/4 cup grated parmesan cheese; 1/4 cup chopped fresh chives

9 ingredients

6 steps

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/2 cups instant white rice, uncooked
1 can (10 fl oz/280 mL) 25%-reduced-sodium chicken broth
1/2 cup milk
4 cups baby spinach leaves, washed, dried
1 cup grape or cherry tomatoes, halved
1/4 cup grated parmesan cheese
1/4 cup chopped fresh chives

Directions

1

Heat oil in large deep nonstick skillet on medium heat.
2

Add chicken; cook 5 min., stirring frequently.
3

Stir in rice, broth and milk.
4

Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally. (Rice should be creamy looking, not dry.)
5

Add spinach, tomatoes and parmesan cheese; cook 2 to 3 min. or until chicken is cooked through and spinach is wilted, stirring occasionally.
6

Sprinkle with chives.