This creamy Chicken and Asparagus Risotto couldn't be easier to make or—at 20 minutes start-to-finish—quicker.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 Tbsp. oil
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/3 cups milk
2 cups instant white rice, uncooked
1 lb. thin asparagus spears, cut into 2-inch pieces
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.