Pesto Chicken Risotto
- Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
- Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil,zucchini and pepper strips and cook for 3 minutes,stirring often. Reduce heat. Remove mixture from pan and keep warm.
- Combine soup and rice mixture in skillet. Simmer,covered,until rice is tender yet firm to the bite in centre – 12 to 15 minutes,stirring occasionally.
- Stir in pesto. Return chicken and vegetable mixture to skillet,stir and heat through. Stir in lemon juice and serve immediately.
- Risotto’s characteristic creaminess yet slightly chewy rice texture comes through in this easy,carefree twist on the classic recipe which calls for constant stirring during cooking. Serve at its creamy best as soon as it is ready.
- When sweet peppers are in season,there is often a colourful array available! Choose red,green,orange or yellow peppers to cut into strips – or use a mixture of colours – and add your own twist to this dish.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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