Prep time
Total time
30 MIN
For a delicious, quick, healthy, home-cooked meal that only takes 30 minutes, we got you covered. This dish resembles a risotto without the work!



  1. Season chicken with salt and pepper to taste. Heat 2 tbsp of olive oil in a deep sauté pan with a tight-fitting lid over medium-high. Add the chicken and cook for 3 minutes per side, once cooked through, remove chicken from pan, set aside on a plate.
  2. Using the same pan reduce heat to medium and add 1 tbsp olive oil and the onions, sauté for 2 minutes then add the garlic and cook for a minute more.    
  3. Add the kale, stir and sauté until it begins to wilt, about 2-3 minutes. Add the broth and deglaze the pan, scraping up any browned bits.
  4. Stir in the rice and water and bring to a boil, cover and reduce heat to low and simmer until rice is cooked, about 15 minutes.
  5. Stir in the cream, sundried tomatoes and cheese, add the chicken and any juices back in the pan, continue stirring until well combined and heated through, about 3 minutes. Garnish with lemon zest and basil. Enjoy!

Recipe Tips

  • Dress it up, garnish with fresh grated parmesan, basil and lemon zest before serving.
  • No sundried tomatoes on hand, easily swap with roasted red peppers and you’ll still get a flavour reminiscent of Tuscany!

Recipe Made With

Campbell’s® Concentrated Chicken Broth

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