Chicken Spinach Risotto


1 tbsp canola oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
4 cups baby spinach leaves, washed and dried
1 1/2 cups quick cooking white rice, uncooked
1 cup cherry tomatoes, halved
1 10-oz can chicken broth
1/2 cup water
1/4 cup grated Parmesan cheese


Heat oil in large skillet on medium heat. Add chicken and cook for 10 minutes, stirring frequently, until chicken is no longer pink. Add remaining ingredients, except Parmesan cheese, and bring to a boil. Reduce to low and cover, simmer for 5 minutes, stir occasionally. Stir in the Parmesan cheese and serve.


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