Recipe: Garden Risotto with Chicken (using orzo and chicken breasts)

GARDEN RISOTTO WITH CHICKEN

2 Tyson Holly Farms fresh boneless skinless chicken breasts
2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 cans (10 1/2 ounces each) Campbell's condensed chicken broth, undiluted
2 cups broccoli florets, cut into bite size pieces
1 3/4 cups uncooked orzo pasta
1 (15 ounce) can whole kernel corn, undrained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese

Cut chicken into 1-inch pieces; set aside.

In a large nonstick skillet, heat oil on medium high heat. Add chicken and saute until browned. Add onion and garlic; cook for 2 minutes.

Add broth, broccoli and pasta. Reduce heat to medium; cover and cook for 6 minutes.

Mix in corn, salt and pepper. Cook for 5 minutes or until done. Remove pan from heat. Stir in cheese.

Makes 4 servings
Source: Tyson