Chicken and Spinach Risotto

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 4 cups loosely packed baby spinach leaves
• 1-1/2 cups instant white rice, uncooked
• 1 cup grape tomatoes
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oil in large deep skillet on medium heat.
2. Add chicken; cook and stir 8 to 10 min.
3. or until done.
4. Add spinach, rice, tomatoes and broth; mix well.
5. Bring to boil; cover.
6. Simmer on low heat 5 min., stirring occasionally.
7. Stir in cheese.

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

Taken from www.kraftrecipes.com/recipes/chicken-spinach-risotto-74017.aspx (may not work)