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 ⓘ
Instructions
- Heat oil in large deep nonstick skillet on medium heat.
- Add chicken; cook 5 min., stirring frequently.
- 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.)
- 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.
Nutrition & Diet Analysis (per serving)
585
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).