Yield: 5 servings
|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||Green bell pepper seeded and diced|
|1||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|
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.
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