Chicken Risotto

Name: Chicken Risotto
Ingredients: 3/4 lb. skinless, boneless chicken breasts; garlic salt; 2 Tbsp. margarine; 1 3/4 c. water; 1 (4.7 oz.) pkg. Uncle Ben's Country Inn vegetable pilaf; 1 c. thin strips green pepper, zucchini or yellow squash; 3 Tbsp. grated Parmesan cheese

7 ingredients

13 steps

Ingredients

3/4 lb. skinless, boneless chicken breasts
garlic salt
2 Tbsp. margarine
1 3/4 c. water
1 (4.7 oz.) pkg. Uncle Ben's Country Inn vegetable pilaf
1 c. thin strips green pepper, zucchini or yellow squash
3 Tbsp. grated Parmesan cheese

Directions

1

Cut chicken into bite size pieces; sprinkle with garlic salt. Melt margarine in 10-inch skillet over medium heat.
2

Add chicken and cook, stirring, until lightly browned.
3

Remove from skillet. Set aside.
4

Add water and contents of rice and seasoning packets to skillet.
5

Stir.
6

Bring to boil.
7

Reduce heat.
8

Cover and simmer until most of water is absorbed, about 20 minutes.
9

Return chicken to skillet.
10

Stir in pepper.
11

Remove from heat.
12

Cover; let stand until all water is absorbed, about 5 minutes.
13

Stir in cheese before serving.