- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut in bite-size pieces
- 4 cups baby spinach leaves, washed and dried
- 1 1/2 cups Minute® White Rice, uncooked
- 1 cup grape or cherry tomatoes, halved
- 1 (10.5 ounce) can condensed chicken broth
- 1/2 cup water
- 1/4 cup Parmesan cheese, grated
- 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, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
- Stir in the Parmesan cheese.
05/09/2018
recipepes.com
Quick Chicken and Spinach Risotto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
