Chicken and Spinach Risotto Recipe

Chicken and Spinach Risotto Recipe

  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 4 cups baby spinach leaves, washed and dried
  • 1 1/2 cups instant white rice, uncooked
  • 1 cup grape or cherry tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1/2 cup water
  • 1/4 cup KRAFT Grated Parmesan Cheese
  1. Heat oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
  2. Add spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
  3. Stir in the Parmesan cheese.
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