Skip-a-Step Chicken Risotto
- Heat rice according to package directions. Meanwhile, in a medium skillet, heat semisoft cheese; stir in the 1-3/4 cups milk. Stir in rice and asparagus. Cover and cook over medium heat for 7 minutes, stirring occasionally.
- Meanwhile, remove and discard skin and bones from chicken. Coarsely chop chicken. Stir chicken and tomatoes into rice mixture. Cook and stir about 1 minute more or until heated through. If necessary, stir in additional milk until desired consistency. Season with salt and pepper. Serve with Parmesan cheese. Makes 4 servings.
From the Test Kitchen
milk, salt, ground black pepper
12 ounces asparagus spears
2 large tomatoes
1 5.2-ounce container semisoft cheese with garlic and fine herbs
Finely shredded Parmesan cheese (optional)
1 2-1/4- to 2-1/2-pound roasted chicken
1 14.8-ounce pouch cooked original long grain rice
Nutrition Facts (Skip-a-Step Chicken Risotto)
- Per serving:
- 645 kcal ,
- 35 g fat
- (15 g sat. fat ,
- 1 g monounsaturated fat ),
- 168 mg chol. ,
- 955 mg sodium ,
- 47 g carb. ,
- 4 g fiber ,
- 10 g sugar ,
- 38 g pro.