Pesto Chicken Risotto Recipe

Name: Pesto Chicken Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) water; 3/4 cup (185 mL) uncooked arborio rice; 1 tbsp (15 mL) canola oil; 4 boneless, skinless chicken breasts, cut into strips; 1 cup (250 mL) half-moon zucchini slices; 1 cup (250 mL) red bell pepper strips; 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup; 2 1/2 tbsp (38 mL) basil pesto; 1 tbsp (15 mL) freshly squeezed lemon juice

Ingredients

2 cups (500 mL) water
3/4 cup (185 mL) uncooked arborio rice
1 tbsp (15 mL) canola oil
4 boneless, skinless chicken breasts, cut into strips
1 cup (250 mL) half-moon zucchini slices
1 cup (250 mL) red bell pepper strips
1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
2 1/2 tbsp (38 mL) basil pesto
1 tbsp (15 mL) freshly squeezed lemon juice

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 4 servings

Instructions

Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil,zucchini and pepper strips and cook for 3 minutes,stirring often. Reduce heat. Remove mixture from pan and keep warm.
Combine soup and rice mixture in skillet. Simmer,covered,until rice is tender yet firm to the bite in centre – 12 to 15 minutes,stirring occasionally.
Stir in pesto. Return chicken and vegetable mixture to skillet,stir and heat through. Stir in lemon juice and serve immediately.

Dinner Side Dishes