Chicken and Asparagus Risotto
Courtesy of Minute Rice 4 Servings • 5 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 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. Minute® White Rice, uncooked |
| 1 c. thin asparagus spears, cut into 2-in. pieces |
| 2 Tbsp. Parmesan cheese, grated |
Directions:
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.
