Quick Chicken And Asparagus Risotto
|Skinless boneless chicken breast halves||1 Pound|
|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)|
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