Click SHARE to save this recipe Chicken & Asparagus Risotto Skillet Ingredients 1 tbsp (15 mL) olive oil 1 lb (450 g) boneless, skinless chicken breasts 1/2 tsp (2 mL) salt, divided 1/4 tsp (1 mL) coarsely ground black pepper 1 can (10 3/4 oz or 284 mL) condensed cream of chicken soup 1/2 lb (225 g) fresh asparagus spears, cut into 1 1/2-in. (4-cm) pieces (about 2 cups/500 mL) 2 cups (500 mL) milk 1 cup (250 mL) chopped onion 2 oz (60 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed) 2 garlic cloves, pressed 1 tbsp (15 mL) lemon zest 2 cups (500 mL) uncooked instant long grain white rice Directions 1. Heat oil in Stainless (10-in./24-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. (2. 5-cm) pieces. Combine chicken, 1/4 tsp (1 mL) of the salt and black pepper in large bowl; toss to coat. Cook chicken 4-5 minutes or until no longer pink in center. Remove chicken from Skillet; set aside. 2. Return Skillet to heat; add soup, asparagus, milk, onion, cheese, garlic, zest and remaining 1/4 tsp (1 mL) salt. Bring to a boil; reduce heat to medium-low and simmer 3 minutes. Stir in rice and chicken. Cover; let stand 5 minutes. Yield: 6 servings Nutrients per serving: Calories 580, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 90 mg, Carbohydrate 65 g, Protein 43 g, Sodium 1190 mg, Fiber 3 g Featured Products: #2890 Stainless 10 Covered Skillet As your Independent Consultant for The Pampered Chef(R) Im here to help you with all of your kitchen needs.
Posted on: Thu, 20 Mar 2014 17:02:36 +0000
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