Chicken and Asparagus Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small boneless skinless chicken breasts (1 lb.)1 Tbsp. oil1 can (10-3/4 oz.) condensed cream of chicken soup1-1/3 cups milk2 cups instant white rice, uncooked1 lb. thin asparagus spears, cut into 2-inch pieces2 Tbsp. KRAFT Grated Parmesan Cheese
1) Cook chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
2) Add soup and milk to skillet; bring to boil.
3) Stir in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AADIBEAUFORT.
2) Add soup and milk to skillet; bring to boil.
3) Stir in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AADIBEAUFORT.
Nutritional Info Amount Per Serving
- Calories: 338.4
- Total Fat: 8.4 g
- Cholesterol: 53.3 mg
- Sodium: 987.6 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 1.0 g
- Protein: 26.4 g
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