Chicken-Mushroom Risotto

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 tablespoons margarine or butter
3/4 pound skinless boneless chicken breasts -- cut into 1 inch cubes
1 cup uncooked long-grain rice
1 medium carrot or -- finely chopped
1 small sweet red pepper -- finely chopped
1 small onion -- finely chopped
1 can swanson clear chicken broth -- 14 1/2 ounces
1 can cream of mushroom soup -- condensed, 10 3/4 ounces
1/8 teaspoon black pepper
1/2 cup frozen peas
 

Preparation:

In 10-inch skillet or 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside. Reduce heat to medium. In same saucepan, in remaining 1 tablespoon hot margarine, cook rice, chopped carrot and onion until rice is browned, stirring constantly. Stir in broth, soup and black pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Stir in peas and reserved chicken. Cover; cook 5 minutes more or until rice is tender and liquid is absorbed, stirring occasionally. Garnish with celery leaves and carrot curl, if desired.

 

Nutritional Information:

158 Calories (kcal); 3g Total Fat; (20% calories from fat); 22g Protein; 9g Carbohydrate; 50mg Cholesterol; 335mg Sodium