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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 ½ cups Israeli couscous
  • 3 cups chicken broth
  • 2 ounces (2 cups) baby spinach, chopped coarse
  • 1 ½ ounces Parmesan cheese, grated (¾ cup)
  • ½ cup frozen peas
  • ⅓ cup heavy cream
Steps
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