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Main dishes

Chicken and Asparagus Risotto

Chicken and Asparagus Risotto recipe
photo by:kraft
This creamy Chicken and Asparagus Risotto couldn't be easier to make or—at 20 minutes start-to-finish—quicker.
5 min
20 min
4 servings
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What You Need

small  boneless skinless chicken breasts (1 lb.)
Tbsp.  oil
can  (10-3/4 oz.) condensed cream of chicken soup
cups  milk
cups  instant white rice, uncooked
lb.  thin asparagus spears, cut into 2-inch pieces
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.

ADD soup and milk to skillet; bring to boil.

STIR in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.

Kraft Kitchens Tips

Best of Season
Asparagus spears should be a bright green color and free of blemishes. Choose stalks that are straight, uniformly sized (either all thick or all thin) and firm.
Cheesy Chicken & Asparagus Rice Dinner
Prepare as directed, substituting 1 cup KRAFT Shredded Swiss Cheese and 1/4 cup toasted PLANTERS Sliced Almonds for the Parmesan cheese.
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