Quick Chicken And Asparagus Risotto Recipe
Ingredients
| 1 pound boneless, skinless chicken breast halves | ||
| Oil | 1 Tablespoon | |
| Cream of chicken soup | 1 10 3/4 Ounce, condensed | |
| Milk | 1 1/3 Cup (16 tbs) | |
| 2 cups Minute White Rice, uncooked | ||
| 1 pound thin asparagus spears, cut in 2-inch pieces Kraft | ||
| Parmesan cheese | 100 , grated | |
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
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
Chef
