Chicken and Spinach Risotto

(from MMartin’s recipe box)

Source: Kraft

Categories: One Pot

Ingredients

  • 1 Tbsp. oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1-1/2 cups MINUTE RICE Brand 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 KRAFT 100% Parmesan Grated Cheese
  • 1/4 cup chopped fresh chives

Directions

  1. 1 HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 5 min., stirring frequently.

  2. 2 STIR in rice, broth and milk. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally. (Rice should be creamy looking, not dry.)

  3. 3 ADD spinach, tomatoes and Parmesan cheese; cook 2 to 3 min. or until chicken is cooked through and spinach is wilted, stirring occasionally. Sprinkle with chives.

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