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  • Writer's pictureAmanda Davis

Quick Chicken Primavera Risotto

This was another Pampered Chef recipe that I wanted to try so that I would have more savory recipes to try out at cooking shows.  I was not disappointed.  Pampered Chef has some wonderful, quick, and tasty recipes that would be great for busy families who are always on the go.  This week and next, I put together two of their Power Cooking sets of meals and so far, I’m thoroughly impressed.  Nothing like coming home and popping a ready-made meal in the skillet to heat up and eat.  Yum!

Ingredients 2 boneless, skinless chicken breasts (about 6 oz each) salt and black pepper Olive Oil 1 lemon, cut in half crosswise 1 medium onion 1 large garlic clove, pressed 2 packages (8.8 oz each) buttery or roasted chicken flavored pre-cooked rice (I used Uncle Bens in the vacuum packs) 1 medium carrot, peeled 1 medium zucchini 2 plum tomatoes 2-2.5 cups chicken broth 1/2 cup (2 oz) grated Asiago cheese 1/4 cup snipped fresh basil 2 oz. cream cheese

Preparation Flatted chicken to 1/2 inch thickness using meat tenderizer.  Season both sides of chicken with salt and pepper.  Lightly spray 12 inch skillet with oil, heat over medium-high heat 1-3 minutes or until hot.  Arrange chicken and lemon halves, cut side down, in skillet; cook 3-4 minutes on each side or until center of chicken is no longer pink (do not turn lemon halves).  Remove chicken and lemon from skillet.  Cool slightly; slice into 1/2 inch pieces and set aside.

Dice onion.  Lightly spray same skillet with additional oil.  Cook onion and garlic over medium heat 4-6 minutes or until onion is tender.

Add rice; juice caramelized lemon halves into skillet.  Cook and stir 3-4 minutes or until juice is completely absorbed into rice.  Cut carrot into julienne strips.  Slice zucchini.  Seed tomatoes and dice.  Add vegetables and 2 cups of chicken broth to skillet, bring to a boil.  Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened.  Stir in chicken; cook until heated through.

Remove risotto from heat.  Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (Adjust sauce consistency with additional broth, if necessary).  Stir in cream cheese, if desired.

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