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Mushroom Chicken “Risotto”

  • Cooking Time15 mins
  • Recipe Makes4 servings
  • Prep time15 mins
  • Recipe Makes4
  • Ingredients
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. margarine or butter, divided
  • 1 medium onion, chopped
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 pouch Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen green peas

Directions

  •  1SEASON chicken, if desired, with salt and pepper. Melt 1 Tbsp, (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
  •  2MELT remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms, stirring occasionally, until golden, about 3 minutes.
  •  3ADD 1 1/2 cups (375 mL) water, Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish, milk and peas to same skillet and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken until heated through and garnish if desired with chopped fresh chives and grated parmesan cheese; now it’s delicious. Dig in!