Recipes

Weeknight Chicken and Spinach Risotto

Here’s a recipe that’s so old – I don’t know where I originally found it! This recipe is hand-written on a plain index card that I’ve stored in my recipe binder. I remember making this recipe in the first apartment I lived in after college, so I’ve probably had this one for around 14 years.

This is a simple, easy meal that comes together in less than 30 minutes! Here it is!


Chicken and Spinach Risotto

  • 1 T oil
  • 1 lb. chicken tenders, cut into bite sized pieces
  • 4 cups baby spinach
  • 2 cups (cooked) brown rice – I use Boil in a Bag and cook it in chicken broth
  • 1 cup grape or cherry tomatoes
  • 10 1/2 oz. chicken broth
  • 1/4 cup grated Parmesan cheese

Heat the oil in a large skillet. Season the chicken with salt and pepper. Add chicken to the oil and cook until browned and cooked through, about 4 minutes on each side. While the chicken is cooking, prepare the brown rice.

Add the spinach, cooked rice, tomatoes and chicken broth to the skillet. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until the spinach is wilted and the tomatoes begin to burst.  Add cheese and serve!

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