Chicken And Vegetable Risotto

Name: Chicken And Vegetable Risotto
Ingredients: 2 3/4 cups water; 10 ounces winter squash frozen cooked; 1 tablespoon olive oil; 1 pound boneless skinless chicken breast halves; 1 green bell pepper, sliced; 10 ounces mushrooms sliced; 1 clove garlic finely chopped; 1 cup brown rice uncooked; 1/3 cup dry white wine or water; 1 package Knorr(R) Vegetable recipe mix; 1/2 teaspoon crushed sage leaves

11 ingredients

3 steps

Ingredients

2 3/4 cups water
10 ounces winter squash frozen cooked
1 tablespoon olive oil
1 pound boneless skinless chicken breast halves
1 green bell pepper, sliced
10 ounces mushrooms sliced
1 clove garlic finely chopped
1 cup brown rice uncooked
1/3 cup dry white wine or water
1 package Knorr(R) Vegetable recipe mix
1/2 teaspoon crushed sage leaves

Directions

1

Bring water and squash to a boil in a medium saucepan.
2

Meanwhile, heat olive oil in a large saucepot over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
3

In same saucepot, cook red pepper and mushrooms over medium heat about 4 minutes, until golden, stirring occasionally. Add garlic and rice and cook 1 minute, stirring frequently. Add wine and cook 2 minutes, until nearly evaporated. Add squash mixture, Knorr(R) Vegetable recipe mix and sage. Bring to a boil. Reduce heat to medium and cook covered about 40 minutes or until rice is tender, stirring occasionally. Stir in chicken and cook about 1 minute until chicken is thoroughly cooked.