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10" Covered Skillet


Chicken & Asparagus Risotto Skillet

1   tbsp (15 mL) olive oil
1   lb (500 g) boneless, skinless chicken breasts
1/2   tsp (2 mL) salt, divided
1/4   tsp (1 mL) coarsely ground black pepper
1   can (10 3/4 oz or 284 mL) condensed cream of chicken soup
1/2   lb (250 g) fresh asparagus spears, cut into 1 1/2-in. (4-cm) pieces (about 2 cups/500 mL)
2   cups (500 mL) milk
1   cup (250 mL) chopped onion
2   oz (60 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed)
2   garlic cloves, pressed
1   tbsp (15 mL) lemon zest
2   cups (500 mL) uncooked instant long grain white rice
  1. Heat oil in Stainless (10-in./24-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. (2.5-cm) pieces. Combine chicken, 1/4 tsp (1 mL) of the salt and black pepper in large bowl; toss to coat. Cook chicken 4-5 minutes or until no longer pink in center. Remove chicken from Skillet; set aside.
  2. Return Skillet to heat; add soup, asparagus, milk, onion, cheese, garlic, zest and remaining 1/4 tsp (1 mL) salt. Bring to a boil; reduce heat to medium-low and simmer 3 minutes. Stir in rice and chicken. Cover; let stand 5 minutes.

Yield: 6 servings

Nutrients per serving: Calories 580, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 90 mg, Carbohydrate 65 g, Protein 43 g, Sodium 1190 mg, Fiber 3 g