Couscous Risotto with Chicken and Spinach
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces
- Salt and pepper
- 3 tablespoons unsalted butter
- 2 medium leeks , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 1/2 cups pearl couscous
- 3 cups chicken broth
- 2 ounces (2 cups) baby spinach , chopped coarse
- 1 1/2 ounces Parmesan cheese , grated (¾ cup)
- 1/2 cup frozen peas
- 1/3 cup heavy cream
Instructions
Couscous Risotto with Chicken and Spinach serves 4 original recipe by America's Test Kitchen.
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