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Chicken and Spinach Risotto

Chicken and Spinach Risotto
 
Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings

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.
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Average Rating  (159)
Rated  by sheebe22 on 9/24/2009
" Very tasty! I used the white wine and it gave it wonderful flavor. No left overs!" 
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information

Nutrition Information

Calories
 350
Total fat
 10 g
  Saturated fat
 3 g
Cholesterol
 75 mg
Sodium
 690 mg
Carbohydrate
 30 g
  Dietary fiber
 2 g
  Sugars
 2 g
Protein
 35 g
Vitamin A
 70 %DV
Vitamin C
 15 %DV
Calcium
 15 %DV
Iron
 20 %DV
Healthy Living Information
Low calorie
Good source of vitamin A or C
Diet Exchange
3 Starch + 4 Meat (VL) + 1 Fat

Nutrition Bonus
This flavorful low-calorie meal is a good source of vitamin A from the spinach.

RecipeDetail