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Chicken and Spinach Risotto

Chicken and Spinach Risotto
average rating
4.1
read reviews (165)
rate this recipe
prep time
10 min
total time
30 min
makes
4 servings
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kraft
recipe by: kraft

what you need

1 Tbsp. Oil
1 lb.  Boneless skinless chicken breasts, cut into bite-sized pieces
4 cups Baby spinach leaves, washed, dried
1-1/2 cups  Instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can  (10-1/2 oz.) condensed chicken broth
1/2 cup Water
1/4 cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. 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 min., stirring occasionally.

STIR in the Parmesan cheese.

Kraft Kitchens Tips

Substitute
Substitute 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use.
Substitute
Prepare as directed, using KRAFT Reduced Fat Parmesan Style Grated Topping.

nutritional information

K:46076v1 :74017

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