Friday, September 9, 2011

Chicken Asparagus or Sugar Snap Pea Risotto Skillet

My style is very easy going. Relaxed and carefree.  Every once in awhile, I like to be a little fancy. This recipe is both kinda fancy and also pretty easy, it is really tasty! Use whatever vegetable is on sale and in season, my personal favorite is sugar snap peas, but asparagus or broccoli work good as well.

Chicken and Asparagus Risotto Skillet
6 boneless, skinless chicken breasts
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. Olive Oil
2 garlic cloves, pressed
1/2 cup grated Parmesan
1 lemon- zested
2 cups milk
1 can cream of chicken soup
1/2 lb. fresh asparagus spears cut into 1 1/2 in. pieces
2 cups instant white rice
1/3 cup onion, chopped
Salt and pepper the chicken. Cook in oil over medium high heat until no longer pink. Remove chicken, keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest, and 1/4 tsp. salt to pan. Bring to a boil, reduce heat and simmer for 3 minutes. Stir in rice, top with chicken. Cover pan; remove from heat. Let it stand for 5 minutes.

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