Quick Chicken, Canadian Bacon and Asparagus Risotto

spacer 1/2 lb chicken breast halves, boneless & skinless, 1/2" cubes
1 can chicken broth (14 1/2 oz can)
1 cup rice, uncooked regular long grain
1/2 lb asparagus, cut into 1 1/2 inch pieces
4 oz canadian bacon (sliced), cut up
1/4 tsp basil
1/4 cup parmesan cheese, shredded

Spray 12 inch nonstick skillet with Pam; heat over medium high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.

Stir in broth, heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.

Stir in asparagus, canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.

This takes approximately 45 minutes from start to finish.

Recipe from BC143 (Weeknight Pasta & Rice) pamphlet

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Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999

Graphics from Ann-S-Thesia CD