1lb/ 500g boneless skinless chicken breast, cut into bit-size pieces
1 ½ / 375ml white rice, uncooked
½ cup/ 125 ml milk
1 can/ 280 ml chicken broth
4 cup baby spinach leaves, washed and dried
¼ cup/ 50 ml grated parmesan cheese
1 onion cut into lbit-size pieces
2 or 3 tbsp pesto
Instructions
Heat oil in large deep nonstick skillet on medium heat. Add chicken and onion; cook 5 minutes, stirring frequently.
Stir in rice, broth and milk. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally. (Rice should be creamy looking, not dry.)
Add spinach, tomatoes, pesto and parmesan cheese; cook 2 to 3 minutes or until chicken is cooked through and spinach is wilted, stirring occasionally.
Originally Submitted
3/1/2011
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