Chicken Risotto

1 lb chicken tenders, cut in pieces
1/4 tsp each salt & pepper
1 tbsp oil
2-5.5 oz boxes garlic primavera risotto
5 cups water
1-9 oz bag baby spinach
parmesan cheese

Sprinkle chicken with salt & pepper. Heat oil in a large skillet. Add chicken and brown. Add rice to pan, stir about 30 seconds. Add water and rice seasoning packets. Bring to a boil, reduce heat and simmer about 15 mins uncovered. Stir now and then. Top with the spinach, cover and cook about 5 mins., stirring once. When rice is tender, it's done. Let stand 5 mins before serving.

You can change this up by using shrimp instead of chicken - just add the shrimp when you add the greens.

Also good with some diced fontina cheese added at the end.

**Leftovers make great patties - just form cold leftovers into the desired size, coat with breadcrumbs and pan fry**