Quick Chicken Risotto Recipe
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Quick Chicken Risotto
8 oz chicken breast halves without skin, , boneless cut into 1/2" pieces
1 can chicken broth, (14 1/2 oz.)
1 cup long-grain white rice, uncooked
1/2 lb asparagus, cut 1-1/2" pieces
4 oz Canadian bacon, cut up
1/4 tsp basil leaves, dried or 1 tsp. chopped fresh
1/4 cup Parmesan cheese, shredded
Directions:
Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light
brown.
Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and
simmer without stirring 10 minutes.
Stir in asparagus, Canadian Bacon and basil. Cover and simmer without
stirring 8-10 minutes or until rice is tender and chicken is no longer
pink in the centre; remove from the heat. Stir in cheese.
4 Servings.
Posted to RecipeLu by Helen Deacey on Sep 13, 1998. |
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