CHICKEN AND ASPARAGUS RISOTTO
- PREP TIME: 0 mins
- COOK TIME: 20 mins
- TOTAL TIME: 20 mins
1 lb Boneless, skinless chicken breasts, diced
1 bunch Asparagus (cut off tips 3″ down, slice remaining usable stems thinly)
1/2 cup White onion, diced
1 jar Original Yellow Tomato Sauce
2 cup Arborio rice
3 tbsp Butter
3 1/2 cup Chicken broth
1/2 tsp Salt
1/2 tsp Pepper
Melt butter on the stove in a heavy saute pan. Add Arborio rice. Slightly brown rice in butter. Add onions and sliced asparagus stems. Saute. Stirring continuously, add 1 cup. chicken broth. When liquid has evaporated, add 1 cup. Yellow Tomato Sauce – stir until absorbed. Alternate with second cup of broth and second cup of sauce, stirring continuously. Add remaining 1 1/2 cup. chicken broth with the diced chicken. Add asparagus tips with third cup of sauce. Stir constantly until liquid evaporates. Finish to taste with salt and pepper. Serve with freshly grated Parmesan cheese. Serves 6.
Rich in flavor and light on the calories! This healthy dish is a feast for the eyes with vibrate colors adorning the plate. Eat the rainbow is a motto we subscribe to which helps us do our best to eat healthy options daily! Our favorite color of course is YELLOW!