Quick Chicken Risotto

Name: Quick Chicken Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, cut into 1 1/2-inch pieces; 113 grams sliced Canadian-style bacon, cut up; 473 milliliters Progresso® chicken broth (from 32 oz carton); 59 milliliters shredded Parmesan cheese; 237 milliliters uncooked regular long grain rice; 227 grams boneless, skinless chicken breast halves, cut into 1/2-inch pieces

Quick Chicken Risotto is a gluten free recipe with 4 servings. This main course has 393 calories, 23g of protein, and 15g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have asparagus, chicken breast halves, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the rice you could follow this main course with the Rice Pudding as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.

Ingredients you will need

Cooking Spray

Whole Chicken

Equipment you will use

Frying Pan

Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.

Ingredients you will need

Broth

Rice

Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.

Ingredients you will need

Canadian Bacon