Creamy Tomato and Chicken Risotto – Italian Food
Title: Creamy Tomato and Chicken Risotto
Cook Time: 50 minutes
Level: Easy
Serving: 8
The chicken is a very versatile food that lends itself too many culinary preparations. Chicken supports all the imaginable garrison with vegetables and herbs and dressing. The next dish is a risotto that has lots of flavor and the chicken and tomato mixture make it very interesting.
Ingredients:
- 4 ounces (8-oz) cream cheese
- 2 cans diced tomatoes, drained, divided
- 1/3 cup Italian dressing
- 1-1/2 pounds boneless chicken breast and skinless, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 1-1/2 cups long grain rice, uncooked
- 1 jalapeno pepper
- 5-1/2 cups hot water
- 1/3 cup chopped cilantro
Directions:
Blend cream cheese and half the tomatoes until smooth, reserve.
Heat 1/4 cup of dressing in large skillet over medium heat. Add chicken, cook for 6 min. or until cooked through, stirring occasionally. Get it out of the pan, cover to keep warm.
Cook in the same pan the onion, carrots and rice in the remaining dressing for 3 min. or until rice is opaque, stirring frequently.
Add the jalapeno. Gradually add 1-1/2 cups water, simmer 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining batches of water, adding the chicken with the last batch of water.
Includes cream cheese mixture and remaining tomatoes, cook for 3 min. or until heated through, stirring occasionally. Includes cilantro.
Serve immediately.
Personal suggestion: Sprinkle with 1 / 4 cup grated Parmesan cheese just before serving. For more flavor Substitute water for chicken broth.
