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Chicken Risotto Recipe

Chicken Risotto Recipe

4 servings



Microwave Risotto

12 ounces boneless, skinless chicken breast, cubed

1 tablespoon olive oil

2 cups frozen stir-fry pepper blend

1/4 cup each: reduced-sodium fat-free chicken broth, dry white wine or dry sherry

1/2 teaspoon each: dried thyme and oregano leaves

Salt and pepper, to taste


Make Microwave Risotto, omitting Parmesan Cheese.


Saute chicken in oil in large skillet until lightly browned, about 5 minutes, add remaining ingredients, except salt and pepper. Heat to boiling, reduce heat and simmer, covered, until chicken is tender, about 10 minutes. Stir chicken mixture into risotto, season to taste with salt and pepper.

More Poultry Recipes

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