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Mushroom Chicken RisottoDinner
Ingredients4 servings 1 tbsp. olive oil3 (about 3/4 lb.) boneless marinated chicken breasts, cut into strips 1 tsp. minced garlic 1 (8-oz.) pkg. fresh sliced mushrooms 1 (10-oz.) can cream of mushroom soup 2 1/4 cups milk 3/4 cup (3 oz.) Crystal Farms® Finely Shredded Parmesan Cheese 1 cup long grain rice 1 cup frozen peas, thawed Additional Crystal Farms® Finely Shredded Parmesan Cheese, if desired Cooking DirectionsIn a deep 12-inch saute pan, heat oil over medium-high heat until hot. Cook and stir chicken, garlic, and mushrooms 6-8 minutes or until chicken is no longer pink and vegetables are tender. Stir in soup, milk, and cheese; bring to a boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese. |
