Chicken Carbonara Risotto recipe

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Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen peas
1 ½ cups milk
2 cups Minute® White Rice, uncooked
¼ cup real bacon bits
¼ cup grated Parmesan cheese*

Nutrition Info

534.9 calories
carbohydrate: 60.1 g
cholesterol: 81.3 mg
fat: 15 g
fiber: 1.6 g
protein: 38.8 g
saturatedFat: 4.9 g
servingSize: -
sodium: 928.6 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large skillet over medium-high heat. Add chicken, cook and stir 4 to 5 minutes or until cooked through.

  2. Add soup, peas and milk, bring to a boil. Stir in rice, cover. Reduce heat to medium-low, simmer 5 minutes.

  3. Stir in bacon bits and Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Sautéed chicken, simmered in creamy chicken soup with green peas and rice... stir in the Parmesan and dinner's ready!

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