Chicken and Spinach Florentine

Makes 4 Servings

4 Member Ratings


1 Tbsp oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
6 cups fresh baby spinach leaves
2 cups Minute® Brown Rice, uncooked
1 1/2 cups cherry tomatoes, halved
1 can (14 1/2 oz.) chicken broth
1/4 cup shaved Parmesan cheese


  • HEAT oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
  • ADD spinach, rice, tomatoes and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 10 minutes.
  • STIR in cheese. Let stand 5 minutes.