Quick Chicken Risotto

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1/2

pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces

cups Progresso™ chicken broth (from 32 oz carton)

cup uncooked regular long grain rice

1/2

pound asparagus, cut into 1 1/2-inch pieces

ounces sliced Canadian-style bacon, cut up

teaspoon chopped fresh or 1/4 teaspoon dried basil leaves

1/4

cup shredded Parmesan cheese

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1

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
2

Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
3

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.

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Canadian-style bacon adds a delicious smoky flavor with less fat and fewer calories than ham. But leftover cooked ham can be used if Canadian bacon is not available.
Risotto is a wonderful Italian rice dish made by slowly stirring broth into rice as it cooks. This streamlined dish has a similar creamy texture, but we've eliminated the constant stirring.

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Nutrition Information

1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.