Chicken & Spinach Risotto

• 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

1. Heat oil in large deep nonstick skillet on medium heat.
2. Add chicken; cook 5 min., stirring frequently.
3. Stir in rice, broth and milk.
4. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally. (Rice should be creamy looking, not dry.)
5. Add spinach, tomatoes and parmesan cheese; cook 2 to 3 min. or until chicken is cooked through and spinach is wilted, stirring occasionally.
6. Sprinkle with chives.

oil, boneless skinless chicken breasts, instant white rice, chicken broth, milk, baby spinach leaves, grape, parmesan cheese, fresh chives

Taken from www.epicurious.com/recipes/member/views/chicken-spinach-risotto-50075944 (may not work)