Quick Chicken Primavera Risotto

2 boneless, skinless chicken breasts (about 6 ounces each)
Salt and coarsely ground black pepper
Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled
1 medium zucchini
2 plum tomatoes
2 - 2 1/2 cups chicken broth
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup snipped fresh basil
2 ounces mascarpone cheese or cream cheese (optional)

1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.

2. Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.


3. Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.


4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user CBURNETT27.