1poundboneless skinless chicken breastscut into bite size pieces
Season the chicken with the garlic salt and pepper.
Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
Add the garlic and saute 1 minute more.
Add rice and chicken broth to the pan.
Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
Stir in the parmesan cheese and serve!
Use heavy cream for the richest flavor and creamiest texture.
You can add in some additional veggies into this recipe like mushrooms or bell pepper. Cook the chicken, remove from the pan, the saute the veggies before adding the chicken back in and carrying on with the recipe.
Leftovers will keep for 3 to 4 days and can be reheated on the stovetop. You may need to add in a little extra stock when you reheat as the rice will have absorbed the liquid.