The Pampered Chef ®Quick Chicken Primavera RisottoRecipe
2 boneless, skinless chicken breast halves (about 6 oz/175 g each)
Salt and coarsely ground black pepper
Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 pkg (250 g each) original or roasted chicken flavor pre-cooked rice
1 each medium carrot, peeled and zucchini
2 plum tomatoes
2 - 2 1/2 cups (500-625 mL) chicken broth
2 oz (60 g) grated Asiago cheese (1/2 cup/125 mL)
2 oz (60 g) mascarpone cheese or cream cheese (optional)
1/4 cup (50 mL) snipped fresh basil
Flatten chicken to 1/2-in. (1-cm) thickness using flat side of Meat Tenderizer; season with salt and black pepper. Lightly spray (12-in./30-cm) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 6-8 minutes or until center of chicken is no longer pink, turning chicken once.
Remove from Skillet. Slice chicken into 1/2-in. (1-cm) pieces using Chef's Knife and set aside.
Spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes. Add rice; juice lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice.
Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed and dice tomatoes. Add vegetables and 2 cups (500 mL) of the broth to Skillet; bring to a boil.
Reduce heat; simmer 4-5 minutes or until broth is slightly thickened. Remove from heat; stir in chicken, Asiago cheese, mascarpone cheese, if desired, and basil. Stir until cheeses melt and sauce is thickened (adjust sauce consistency with additional broth, if necessary).
Yield: 6 servings
Per serving: Calories 280, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 45 mg, Carbohydrate 32 g, Protein 24 g, Sodium 1180 mg, Fiber 3 g