Chicken Risotto

• 1 lb chicken tenders, cut in 1 in. pieces
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon oil
• 2 (5 1/2 ounce) boxes risotto mix with garden vegetables, garlic primevera flavored
• 9 ounces leafy greens, blend or 9 ounces Baby Spinach

1. Sprinkle chicken with salt and pepper.
2. Heat oil in 12 inches nonstick skillet over high heat.
3. Add chicken and cook 2 to 3 minutes, turning once, until browned.
4. Add rice to pan; stir 30 seconds.
5. Stir in 5 cups water and seasoning packets.
6. Bring to a boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally.
7. Top with greens; reduce heat to low.
8. Cover and cook 5 minutes, stirring once, until rice is tender.
9. Let stand 5 minutes.

chicken tenders, salt, pepper, oil, garlic, leafy greens

Taken from www.food.com/recipe/chicken-risotto-251902 (may not work)