QUICK CHICKEN RISOTTO
8 ounces boneless, skinless chicken breast halves, cut into 1/2 inch pieces
1 (14 1/2 oz.) can chicken broth
1 cup uncooked long-grain white rice
1/2 pound asparagus, cut 1 1/2 inch pieces
4 ounces Canadian bacon, cut up*
1/4 teaspoon dried basil leaves or 1 tsp. chopped fresh
1/4 cup Parmesan cheese, shredded
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.
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.
*Canadian-style bacon adds a delicious smoky flavour with less fat and fewer calories than ham. But leftover cooked ham can be used if Canadian Bacon is not available
Servings: 4
Source: Betty Crocker's Cookbook #143 - Weeknight Pasta & Rice, Oct. 1998
8 ounces boneless, skinless chicken breast halves, cut into 1/2 inch pieces
1 (14 1/2 oz.) can chicken broth
1 cup uncooked long-grain white rice
1/2 pound asparagus, cut 1 1/2 inch pieces
4 ounces Canadian bacon, cut up*
1/4 teaspoon dried basil leaves or 1 tsp. chopped fresh
1/4 cup Parmesan cheese, shredded
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.
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.
*Canadian-style bacon adds a delicious smoky flavour with less fat and fewer calories than ham. But leftover cooked ham can be used if Canadian Bacon is not available
Servings: 4
Source: Betty Crocker's Cookbook #143 - Weeknight Pasta & Rice, Oct. 1998
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