Saturday, August 14, 2010

Chicken & Asparagus Risotto in a skillet

  • 1 T olive oil
  • 1lb boneless, skinless chicken breasts - cubed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can cream of chicken soup
  • 1/2lb fresh asparagus spears cut into 1in. pieces
  • 2 cups milk
  • 1 cup chopped onion
  • 1/4 cup grated Parmesan cheese
  • 2 pressed garlic cloves
  • 1T lemon zest
  • 2 cups uncooked instant long grain white rice*
Heat oil in a large skillet over medium heat for 1-3 minutes. Add chicken, 1/4 tsp salt & pepper. Cook chicken 4-5 minutes, until done. Remove chicken, set aside.

In the same skillet, add soup, asparagus, milk, onion, cheese, garlic, lemon zest, & remaining salt. Bring to a boil and simmer for 3 minutes. Stir in the chicken & rice, cover & let stand 5 minutes.

*Note: If you do not use the instant rice you will want to cook the rice most of the way before adding it to the dish. You will also only want to use half the rice. One cup of uncooked, non-instant rice equals two cups of cooked or instant rice. To cook the non-instant rice add one cup of rice to two cups of water, heat until boiling, then cover and simmer for about 15 -20 minutes.

Yes, making a dish with asparagus sounds gross, given the stigma of asparagus, but it really isn't as bad as people make it out to be. Kids and hubby all enjoyed this dish.

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