Chicken Risotto

From the Kitchen of Cheryl Qualls

Way easier than the real thing!!!

1 pound of boneless, skinless chicken breast cut into 1 inch pieces. (Remember what mom told you about kitchen safety. Do not use cutting board or knife on anything else until its been thouroughly washed with hot soap and water. The same applies to the counter top. No germ spreading!!!!)
1/4 teaspoon each salt and pepper
1 Tablespoon oil
2 boxes (5.5 oz. each) garlic primavera risotto with seasoning packets (find this by the rice-a-roni and other boxed rice blends in the grocery store. This recipe used the "Lundberg" brand but any boxed rice mix that goes with chicken will do).
1 bag (9oz.) leafy green fresh spinach (in the produce section by salad-in-a bag)

Sprinkle checken with salt and pepper. Heat oil in a 12-inch skillet over high heat.
Add chicken and cook 2 to 4 minutes, turning once until browned. Add rice to pan; stir 30 seconds. Stir in 5 cups of water (careful! It will hiss and steam. Don't get burned) and the seasoning packets. Stir.
Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally.
Top with greens, reduce heat to low. Cover and cook 5 minutes, stirring once, until rice is tender. Let stand 5 minutes before serving. (Letting something "stand" means you turn off the heat and leave it sit, covered for whatever amount of time they suggest.)
If you have leftovers you can measure them into 1/2 cup servings and shape them into patties and coat them in plain bread crumbs and panfry in hot oil, turning once until hot and browned. Yummy! You can even sprinkle the tops with a little cheese before you eat them.