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Garlic Chicken & Spinach Risotto

  • Cooking Time

  • Prep time

  • Serves

  • 1 lb. boneless, skinless chicken breasts
  • 1 clove garlic
  • 3 Tbsp. olive oil, divided
  • 1 1/2 cups water
  • 1 cup lowfat milk
  • 1 package Knorr Selects™ Four Cheese Risotto
  • 1 cup cherry tomatoes
  • 3 cups baby spinach leaves
  • 1 CUT chicken into bite-size pieces and season with salt and pepper, if you'd like; chop garlic. Heat 1 Tbsp. of the olive oil in a large nonstick pan over medium-high heat and cook chicken about 5 minutes, until thoroughly cooked, stirring in garlic during last 30 seconds. Remove from pan and set aside.
  • 2 POUR water, milk, remaining olive oil and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking for 7 minutes. Toss in the spinach and cook 3 minutes more. Meanwhile, halve cherry tomatoes.
  • 3 STIR in your chicken and tomatoes; now it's delicious. Dig in!