Quick Chicken Risotto

An easy, satisfying dinner. Leftover ham can be used if Canadian Bacon is not available.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  ounces boneless skinless chicken breast halves, cut into 1/2-inch pieces
• 1 (14 1/2ounce) can chicken broth
• 1  cup white rice, uncooked
• 1⁄2 lb asparagus, cut into 1-1/2-inch pieces
• 4  ounces Canadian bacon, cut up
• 1⁄4 teaspoon dried basil leaves or 1  teaspoon fresh basil
• 1⁄4 cup parmesan cheese, grated
•  salt and pepper, to taste

Directions

1. Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
2. Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
3. Stir in broth; heat to boiling.
4. Stir in rice; reduce heat.
5. Cover and simmer without stirring 10 minutes.
6. Stir in asparagus,Canadian Bacon and basil.
7. Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
8. Remove from the heat.
9. Stir in cheese. Season with salt and pepper to taste. Serve.