Garlic Chicken & Spinach Risotto

Garlic Chicken & Spinach Risotto

Cooking Time25 mins Makes 4 servings
Nutritional Information


440 (1 serving)

Total Fat

17g (1 serving)

Saturated Fat

4g (1 serving)


95mg (1 serving)


580mg (1 serving)

Total Carbs

38g (1 serving)

Dietary Fiber

1g (1 serving)


5g (1 serving)


34g (1 serving)

Vitamin D

1mcg (1 serving)


194mg (1 serving)


3mg (1 serving)


693mg (1 serving)

Ingredients List
  1. 1 lb. boneless, skinless chicken breasts
  2. 1 clove garlic
  3. 3 Tbsp. olive oil, divided
  4. 1 1/2 cups water
  5. 1 cup lowfat milk
  6. 1 package Knorr Selects™ Four Cheese Risotto
  7. 1 cup cherry tomatoes
  8. 3 cups baby spinach leaves


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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!