Sunday, December 5, 2010

Chicken & Roated Garlic Risotto

1 lb chicken breasts
1 Tbsp butter
1 can Cream of Chicken soup
1 can Cream of Mushroom and Roasted Garlic soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots

Heat butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove from skillet.

Stir the soups and water in skillet and bring to a boil. Stir in the rice and vegetables.

Return the chicken to skillet. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Remove skillet from heat. Let stand for 5 minutes.

Weight Watchers PointsPlus: as calculated by the recipe builder this will serve 4 and is 12pts per serving.

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