Chicken-Mushroom Risotto

Chicken Recipes 'To-Go'

Chicken And Mushroom Recipes

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Ingredients:

2 tbsp margarine or butter, divided
3/4 lb chicken breasts skinless, boneless, cut into cubes
1 small onion, finely chopped about 1/4
1 medium carrot or 1 small red pepper finely, chopped (about 1/3
1 cup regular long-grain rice uncooked
1 can (14-1/2 oz) chicken broth swanson r, eady to serve
1 can cream of mushroom soup campbells co, ndensed 10-3
1/8 tsp pepper
1/2 cup frozen peas

Instructions:

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set
aside. 2. In same saucepan, add remaining margarine. Reduce heat to
medium; cook onion, carrot and rice until rice is browned, stirring
constantly. 3. Stir in broth, soup and pepper. Heat to boiling.
Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. 4.
Add peas and reserved chicken. Cover; cook 5 minutes or until chicken
is no longer pink, rice is tender and liquid is absorbed, stirring
occasionally. 5. Serve. Makes about 4-1/2 cups or 4 servings.

Servings: 4

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

The chicken is the country's, but the city eats it. - George Herbert