MUSHROOM CHICKEN RISOTTO
4 servings
1 tbsp. olive oil
3 (about 3/4 lb.) boneless marinated chicken breasts,
cut into chunks
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
In 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.