This recipe looks like it would make a great light lunch!
Chicken and Spinach Risotto
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
*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.
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.
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