Chicken and Asparagus Risotto
Courtesy of Minute Rice
Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.
Prep Time: 5 Min.
Cook Time: 15 Min.
What you need:
* 4 small boneless skinless chicken breast halves (1 lb.)
* 1 Tbsp. oil
* 1 can (10-3/4 oz.) condensed cream of chicken soup
* 1 c. milk
* 2 c. MinuteŽ White Rice, uncooked
* 1 c. thin asparagus spears, cut into 2-in. pieces
* 2 Tbsp. Parmesan cheese, grated
* 1 Tbsp. oil
* 1 can (10-3/4 oz.) condensed cream of chicken soup
* 1 c. milk
* 2 c. MinuteŽ White Rice, uncooked
* 1 c. thin asparagus spears, cut into 2-in. pieces
* 2 Tbsp. Parmesan cheese, grated
What to do:
1. Cook chicken in hot oil in large skillet on medium heat 3 min. 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 min. or until rice is tender and cheese is melted.
Best of Season: 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.
Cheesy Chicken & Asparagus Rice Dinner: Prepare as directed, substituting 1 c. Shredded Swiss Cheese and 1/4 c. toasted sliced almonds for the Parmesan cheese.
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 min. or until rice is tender and cheese is melted.
Best of Season: 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.
Cheesy Chicken & Asparagus Rice Dinner: Prepare as directed, substituting 1 c. Shredded Swiss Cheese and 1/4 c. toasted sliced almonds for the Parmesan cheese.