Risotto with Chicken and Spinach

Ingredients

• 4 cups baby spinach leaves loosely packed
• 14 oz chicken broth fat-free reduced-sodium canned
• 1 cup grape tomatoes 
• 1.5 cups rice white instant uncooked
• 1 Tbsp oil 
• 0.3 cup parmesan cheese grated kraft
• 1 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan

Directions

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