Friday, October 10, 2008

Chicken and Spinach Risotto

This recipe comes from our former colleague at TPL, Katie Salley. I am looking forward to trying it!

In a large skillet, brown 1 pound boneless skinless chicken breast, cut into bite size pieces.
Add 1 T. Olive oil.

When this is browned, add all at one time:
1 can chicken broth
1 ½ cups Minute rice, or Minute brown rice
1 cup cherry tomatoes, cut in half
4 cups baby spinach

Cover with a lid, bring to a boil and then reduce to a simmer for 10 minutes, stirring occasionally so rice doesn't stick. After the ten minutes is over, remove from heat and stir in 1/3 cup
parmesan cheese. Serve.

Katie says if you don't have parmesan cheese, you can substitute mozzarella. You can also add additional vegetables. Be sure to read the back of the spinach bag--you probably will not need an entire bag, meaning you can make it again!

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