Chicken and Asparagus Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Asparagus Risotto calories by ingredient
Introduction
This creamy Chicken and Asparagus Risotto couldn't be easier to make or—at 20 minutes start-to-finish—quicker. This creamy Chicken and Asparagus Risotto couldn't be easier to make or—at 20 minutes start-to-finish—quicker.Number of Servings: 4
Ingredients
-
4 small boneless skinless chicken breasts (1 lb.)
1 Tbsp. oil
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/3 cups milk
2 cups instant white rice, uncooked
1 lb. thin asparagus spears, cut into 2-inch pieces
2 Tbsp. KRAFT Grated Parmesan Cheese
Tips
Asparagus spears should be a bright green color and free of blemishes. Choose stalks that are straight, uniformly sized (either all thick or all thin) and firm.
Prepare as directed, substituting 1 cup KRAFT Shredded Swiss Cheese and 1/4 cup toasted PLANTERS Sliced Almonds for the Parmesan cheese.
Directions
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.