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Quick Chicken Risotto

Progresso® chicken broth provides a simple addition to this chicken risotto dinner – a tasty Italian rice dish.

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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Canadian-style bacon adds a delicious smoky flavor with less fat and fewer calories than ham. But leftover cooked ham can be used if Canadian bacon is not available.

Risotto is a wonderful Italian rice dish made by slowly stirring broth into rice as it cooks. This streamlined dish has a similar creamy texture, but we've eliminated the constant stirring.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
50mg
50%;
Sodium
920mg
920%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
),
Protein
27g
27%
;
% Daily Value*:
Iron
16%;
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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