Yield: 5 servings
Measure | Ingredient |
---|---|
¾ pounds | Chicken breasts no skin, boned, trim fat |
¾ cup | Arborio rice; uncooked |
2 teaspoons | Olive oil |
2⅔ cup | Chicken broth, low-sodium |
1 medium | Onion; chopped |
½ \N | Green bell pepper seeded and diced |
1 \N | Garlic clove; minced |
2 teaspoons | Olive oil cut in bite-size pcs or reg, defatted |
¼ teaspoon | White pepper |
3 tablespoons | Chicken broth, low-sodium or reg, defatted |
¾ cup | 1% milk |
2 teaspoons | Italian seasoning |
2 tablespoons | Parmesan cheese |
CHICKEN
RISOTTO
SAUCE AND GARNISH
Recipe by: Polenta With Chicken, Mushroom, And Tomato Sauce CHICKEN: In large, non-stick, spray-coated skillet, cook chicken over medium heat until cooked through. Remove and set aside in medium bowl.
Reserve skillet.
RISOTTO: In 2½-qt microwave-safe casserole, combine rice and oil.
Microwave, uncovered 60 secs on high. Stir well. Add broth and pepper. Stir to mix well. Cover with casserole lid and microwave 6 to 7 mins, turning casserole ¼ turn during microwaving. Uncover, stir and microwave an additional 11 to 12 mins or until rice is tender and most liquid is absorbed. Let stand 2 to 3 mins. (NOTE: tested in 900 watt microwave; adjust times for your microwave).
SAUCE AND GARNISH: Meanwhile, in skillet in which chicken was cooked, combine onion, green pepper, garlic, oil, and broth. Cook over medium heat, stirring frequently, until onion is tender, 5 to 6 mins. Stir in milk, Italian seasoning, and reserved chicken. Cook, uncovered, over medium heat 3 to 4 mins. Stir chicken mixture into risotto.
Sprinkle with Parmesan cheese.
NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 239 Fat (gm) 6⅖ Sat. fat (gm) 1⅗ Cholesterol (mg) 31 Sodium (mg) 110 Protein (gm) 15 Carbohydrate (gm) 29 % Calories from fat 25