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Pesto Chicken Risotto
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Prep Time: 10 min Cook Time: 30 min Ingredients | |
2 cup (500 mL) | water |
3/4 cup (175 mL) | uncooked Arborio rice |
1 tbsp (15 mL) | canola oil |
4 (about 1 lb/500 g) | boneless, skinless chicken breasts, cut into strips |
1 cup (250 mL) | half-moon zucchini slices |
1 cup (250 mL) | red pepper strips |
1 can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
2½ tbsp (40 mL) | basil pesto |
1 tbsp (15 mL) | freshly squeezed lemon juice |
Directions
1. Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
2. Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil, zucchini and pepper strips and cook for 3 minutes, stirring often. Reduce heat. Remove mixture from pan and keep warm.
3. Combine soup and rice mixture in skillet. Simmer, covered, until rice is tender yet firm to the bite in centre – 12 to 15 minutes, stirring occasionally.
4. Stir in pesto. Return chicken and vegetable mixture to skillet, stir and heat through. Stir in lemon juice and serve immediately.
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