Ingredient:
1 pound chicken breast, cut into chunks
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
3 cloves garlic, minced
3/4 cup long grain white rice
2 1/2 cups Progresso chicken broth
2 cups baby spinach
2 tbsp heavy cream
Method:
Toss the chicken breast with garlic powder, salt, and pepper.
Heat olive oil in a 10-inch skillet over medium heat. Add chicken breast and cook until browned, stirring often, about 3 minutes. Add garlic to skillet and cook for 30 seconds more.
Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.
Remove lid and stir well. Stir in cream and serve.
1 pound chicken breast, cut into chunks
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
3 cloves garlic, minced
3/4 cup long grain white rice
2 1/2 cups Progresso chicken broth
2 cups baby spinach
2 tbsp heavy cream
Method:
Toss the chicken breast with garlic powder, salt, and pepper.
Heat olive oil in a 10-inch skillet over medium heat. Add chicken breast and cook until browned, stirring often, about 3 minutes. Add garlic to skillet and cook for 30 seconds more.
Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.
Remove lid and stir well. Stir in cream and serve.
