Chicken Garden Risotto
Chicken Garden Risotto – Healthy Weight Loss Recipe
(makes 4-6 servings)
Note: This recipe uses orzo pasta instead of rice which is commonly used in risotto recipes.
| Ingredients: |  |
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2 boneless, skinless chicken breast halves |
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2 tablespoons oil |
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1 large onion, finely chopped |
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1 tablespoon minced garlic |
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1-3/4 cups (12 ounces) uncooked orzo pasta (orzo is a tiny, rice-shaped pasta) |
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2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed] |
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2 cans (14-1/2 ounces each) reduced sodium chicken stock or broth |
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2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed] |
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1/4 teaspoon freshly ground black pepper |
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3/4 cup freshly grated Parmesan cheese
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| Directions: | ||||
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| 1. | Rinse chicken. Pat dry. Cut into 1-inch pieces. | |||
| 2. | Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes. | |||
| 3. | Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently. | |||
| 4. | Add chicken. Cook 6 minutes. | |||
| 5. | Mix in corn and pepper. Cook 5 minutes. | |||
| 6. | Remove pan from heat. Stir in cheese gently. Serve hot. | |||
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