QUICK CHICKEN RISOTTO

Quick Chicken Risotto image

Make and share this Quick Chicken Risotto recipe from Food.com.

Provided by Alskann

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 (14 1/2 ounce) can chicken broth
1 cup white rice, uncooked
1/2 lb asparagus, cut into 1-1/2-inch pieces
4 ounces Canadian bacon, cut up
1/4 teaspoon dried basil leaves or 1 teaspoon fresh basil
1/4 cup parmesan cheese, grated
salt and pepper, to taste

Steps:

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 center.
Remove from the heat.
Stir in cheese. Season with salt and pepper to taste. Serve.

Nutrition Facts : Calories 341, Fat 6.4, SaturatedFat 2.3, Cholesterol 57.1, Sodium 942, Carbohydrate 41.3, Fiber 2.5, Sugar 1.1, Protein 27.5

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