Quick Chicken Primavera Risotto

Ingredients:
2 boneless, skinless chicken breast halves (about 6 ounces each)

Salt and ground black pepper

Pantry Basil Oil or olive oil

1 lemon, cut in half crosswise

1 medium onion, chopped

1 large garlic clove, pressed

2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice

1 medium carrot, peeled and cut into julienne strips

1 medium zucchini

2 plum tomatoes, seeded and diced

2-2 1/2 cups chicken broth

1/2 cup (2 ounces) grated fresh Asiago cheese

1/4 cup snipped fresh basil leaves

2 ounces mascarpone cheese or cream cheese (optional)

Asiago Crisps (optional)


Directions:
1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Heat (12-in.) Skillet over medium-high heat 5 minutes; lightly spray with oil using Kitchen Spritzer. Arrange chicken and lemon halves, cut sides down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.

2. Chop onion using Food Chopper. Lightly spray same skillet with oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.

3. Add rice and juice from caramelized lemon halves using Citrus Press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.

4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.

Yield: 6 servings

Nutrients per serving: Light: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
Cook's Tip: If desired, 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.



Mascarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.