Chicken and Spinach Risotto *

 1 Tbsp oil

1 pound boneless skinless chicken breasts, cut into bite size pieces

4 cups baby spinach leaves, washed and dried

1 1/2 cups instant white rice, uncooked

1 cup cherry tomatoes

1 can (10.5 oz) chicken broth

1/2 cup water

1/4 cup grated parmesan cheese

Heat oil in large deep skillet.  Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.  Add spinach, rice, tomatoes, broth and water; mix well.  Bring to boil.  Reduce heat to low; cover.  Simmer 5 minutes, stirring occasionally.  Stir in parmesan cheese.

Serves 4