Fast Chicken Risotto

From the Kitchen of Cheryl Qualls

Ingredients

• 1 lb boneless, skinless chicken breast cut in 1" pieces
• 1/4 teaspoon each, salt and black pepper
• 1 Tablespoon oil
• 2 boxes (5.5 oz. each) garlic primavera risotto with seasoning packets
• 1 bag (9 oz.) fresh leafy greens blends or baby spinach (in produce section)

Directions

• Sprinkle chicken with salt and pepper.
• Heat oil in 12" non-stick skillet over high heat.
• Add chicken and cook 2 to 3 minutes, turning once, until browned.
• Add rice to pan; stir 30 seconds.
• Stir in 5 cups water and seasoning packets.
• 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. Serves four.

Other options

• Substitute 1# peeled shrimp for the chicken. Stir in with the greens.
• Stir in diced fontina cheese with the greens.
• Shape 1/2 cups cold leftovers into patties, coat with plain bread crumbs and panfry in oil, turning once, until hot and browned.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 20-July-2006. All rights reserved.