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Quick Chicken And Asparagus Risotto

Ingredients
  Skinless boneless chicken breast halves 1 Pound
  Oil 1 Tablespoon
  Canned condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Milk 1 1⁄3 Cup (21.33 tbs)
  Minute white rice 2 Cup (32 tbs), uncooked
  Asparagus spears 1 Pound, cut in 2 inch pieces (Thin)
  Grated parmesan cheese 2 Tablespoon (Kraft 100)
Directions

1. Cook chicken in oil in a large skillet on medium heat for 3 minutes a side, or until cooked through. Remove from skillet and set aside.
2. Add soup and milk to the skillet; bring to a boil.
3. Stir in rice and asparagus.Top with chicken; cover. Cook on low heat for 5 minutes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Quick

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