Couscous Risotto with Chicken and Spinach

Ingredients

• 2 lbs boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• Salt and pepper
• 3 tbsp unsalted butter
• 2 leeks , white and green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 1 ½ cups pearl couscous
• 3 cups chicken broth
• 2 cups baby spinach , coarsely chopped
• ¾ cup Parmesan cheese , grated
• ½ cup frozen peas
• ½ cup heavy cream

Steps

1. Season the chicken breasts with salt and pepper. In a Dutch oven, melt 1 tbsp of butter over medium-high heat. Place the chicken breasts in the Dutch oven, browning all sides, about 6 minutes. Transfer chicken breasts into a bowl
2. Melt the remaining 2 tbsp of butter over medium heat in the same Dutch oven. Add the leeks and couscous, cooking until the leeks have softened and the couscous is lightly toasted, about 5 minutes. Stir in the broth. Add 1 tsp salt, and bring to a simmer. Reduce the heat to medium-low. Cover and stir occasionally, until couscous is tender, about 12 minutes.
3. Add the chicken, as well as any of the juices accumulated in the bowl. Cook, covered, until chicken is thoroughly cooked, about 5 minutes. Remove from heat.
4. Stir in the spinach, Parmesan, peas, and cream. Let the remaining heat cook it through, about 5 minutes. Serve.