Quick Risotto-Style Rice & Chicken recipe

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Ingredients

2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 (10 ounce) package sliced fresh mushrooms
2 cups milk
1 (5.6 ounce) package Knorr® Rice Sides™ - Chicken
1 cup frozen green peas
⅓ cup sour cream
3 tablespoons grated Parmesan cheese, divided

Nutrition Info

475.7 calories
carbohydrate: 23.9 g
cholesterol: 87.3 mg
fat: 17.6 g
fiber: 4.7 g
protein: 37.4 g
saturatedFat: 9.6 g
servingSize: -
sodium: 287.8 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.

  2. Melt remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr® Rice Sides™ - Chicken flavor and peas and prepare according to package directions.

  3. Stir in chicken, sour cream and 2 tablespoons Parmesan cheese, heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.

Recipe Yield

48 risotto balls

Recipe Note

Whip up an Italian classic in just 30 minutes with our Quick Risotto-Style Rice Chicken recipe. Dig into a creamy mix of chicken, peas and mushrooms topped off with grated parmesan cheese.

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