| CHICKEN GARDEN RISOTTO |
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Preparation time: 20 minutes Total time: 35 minutes 4 to 6 servings2 boneless, skinless chicken breast halves 2 tablespoons CRISCO Oil * 1 large sweet onion, finely chopped 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced) 1-3/4 cups (12 ounces) uncooked orzo pasta 2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10-1/2 ounces) frozen broccoli, thawed] 2 cans (14-1/2 ounces each) reduced sodium chicken stock or broth 2 ears fresh corn, kernels cut from cobs [or 1 package (10-1/2 ounces) frozen corn, thawed] 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup freshly grated Parmesan cheese Rinse chicken. Pat dry. Cut into 1-inch pieces. Heat Crisco Oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes. Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently. Add chicken. Cook 6 minutes. Mix in corn, salt and pepper. Cook 5 minutes. Remove pan from heat. Stir in cheese gently. Serve hot. Note: Any combination of vegetables can be used, such as fresh or frozen peas, sliced carrots, sliced mushrooms, sliced zucchini or yellow squash. *Use your favorite Crisco Oil product. |
