Quick Chicken Risotto

 

1/2

pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces

2

cups Progresso® chicken broth (from 32 oz carton)

1

cup uncooked regular long grain rice

1/2

pound asparagus, cut into 1 1/2-inch pieces

4

ounces sliced Canadian-style bacon, cut up

1

teaspoon chopped fresh or 1/4 teaspoon dried basil leaves

1/4

cup shredded Parmesan cheese

• 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
• 2 Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
• 3 Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.