Chicken & Asparagus Risotto Skillet
Chicken & Asparagus Risotto Skillet
Total Time: 30 minutes
6 boneless, skinless chicken breast halves
1/2 tsp salt, divided
1/8 tsp pepper
1 tsp olive oil
1/3 c onion, chopped
2 garlic cloves, pressed
2 oz fresh Parmesan cheese, grated (about 1/2 cup)
1 lemon
2 c milk
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 # fresh asparagus spears, cut into 1 1/2 inch pieces
2 c instant long-grain white rice
1. Season chicken breasts with 1/4 tsp of the salt and the pepper. Heat oil in frying pan over medium -high heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink.
2. Meanwhile, chop onion, press garlic, and grate Parmesan cheese. Zest lemon to measure 1 Tbsp zest.
3. Remove chicken from pan; keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest and remaining 1/4 tsp salt to pan. Bring to a boil; reduce heat and simmer 3 minutes.
4. Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes.
Yield: 6 servings
From Pampered Chef Main Dishes
Ken's Rating: *****
Chalsea's Rating: *****
Highly recommend! Extremely easy and very delicious!
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