Delicious summer vegetables combined with creamy rice make this easy chicken skillet a favourite.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/2 cups instant white rice, uncooked
1 can (10 fl oz/280 mL) 25%-reduced-sodium chicken broth
1/2 cup milk
4 cups baby spinach leaves, washed, dried
1 cup grape or cherry tomatoes, halved
1/4 cup Kraft 100% Parmesan Grated Cheese
1/4 cup chopped fresh chives
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How do I make it ?
Heat oil in large deep nonstick skillet on medium heat. Add chicken; cook 5 min., stirring frequently.
Stir in rice, broth and milk. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally. (Rice should be creamy looking, not dry.)
Add spinach, tomatoes and Parmesan cheese; cook 2 to 3 min. or until chicken is cooked through and spinach is wilted, stirring occasionally. Sprinkle with chives.
Kraft Kitchen Tips!
Substitute 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use.
Prepare as directed, using Kraft 100% Light Grated Parmesan Cheese.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2.5 g
Cholesterol 75 mg
Sodium 540 mg
Carbohydrate 30 g
Fibre 2 g
Sugars 3 g
Protein 35 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.