Quick Chicken Primavera Risotto

Here you go...

The Pampered Chef ®
Quick Chicken Primavera Risotto
Recipe


2 boneless, skinless chicken breast halves (about 6 ounces each)
Salt and ground black pepper
Pantry Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled and cut into julienne strips
1 medium zucchini
2 plum tomatoes, seeded and diced
2-2 1/2 cups chicken broth
1/2 cup (2 ounces) grated fresh Asiago cheese
1/4 cup snipped fresh basil leaves
2 ounces mascarpone cheese or cream cheese (optional)
Asiago Crisps (optional)



Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Heat (12-in.) Skillet over medium-high heat 5 minutes; lightly spray with oil using Kitchen Spritzer. Arrange chicken and lemon halves, cut sides down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.


Chop onion using Food Chopper. Lightly spray same skillet with oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.


Add rice and juice from caramelized lemon halves using Citrus Press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.


Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.



Yield: 6 servings


Nutrients per serving: Light: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g


Cook's Tip: If desired, 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.

Mascarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.


© The Pampered Chef, Ltd., 2001

 

No Problem

You are welcome!

 

Delicious!

Italian is one of my favorite cuisines, so I was very happy when I found out what the theme was this season! I've made the Risotto, and it's awesome! There's a bit of prep work to do before the show, but the results are worth it. Good luck!

 

Chicken Broccoli and basil Pasta pie

Belinda,
I would like to try that recipe, Do you think you can post it for us?



"In England we have a similar theme but our main course is something called Chicken, Broccoli and Basil Pasta Pie"

 

Thanks for the recipe and especially for doing the conversions!!