Shelly's Recipe

CHICKEN & ASPARAGUS RISOTTO SKILLET

Category: Casseroles - Chicken and Turkey

1 tbsp olive oil
1 lb boneless, skinless chicken breasts
1/2 tsp salt, divided
1/4 tsp coarsely ground black pepper
1 can condensed cream of chicken soup
1/2 lb fresh asparagus spears, cut into 1 1/2-in. pieces (about 2 cups)
2 cups milk
1 cup chopped onion
2 oz grated fresh Parmesan cheese (about 1/2 cup)
2 garlic cloves, pressed
1 tbsp lemon zest
2 cups uncooked instant long grain white rice

Heat oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Dice chicken into 1-in. pieces. Combine chicken, 1/4 tsp 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.

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