What makes Simple Creamy Chicken Risotto so simple? It's a balanced meal that you prep in 10 minutes and cooks all in one pan! And, the risotto is made with much less hands-on time than usual—so you get all the flavor with less work. The Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup and the Swanson® 33% Less Sodium Chicken Broth are key to getting that creamy risotto texture without all the stirring. Browning the chicken adds the first layer of flavor, then the rice mixture simmers in the same pan—just stir in green peas, fresh basil and Parmesan and Simple Creamy Chicken Risotto is done!
Step 1
Season the chicken with salt and pepper. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 15 minutes or until browned on both sides and done (internal temperature should reach 165°, to prevent sticking— make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet, cover and keep warm.
Step 2
Reduce the heat to medium. Add the onion and cook for 3 minutes. Add the remaining 1 tablespoon butter and heat until melted. Add the rice and cook and stir for 2 minutes or until the rice is lightly browned.
Step 3
Stir in the Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup and Swanson® 33% Less Sodium Chicken Broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.
Step 4
Return the chicken to the skillet. Stir in the peas, 2 tablespoons basil and 1 tablespoon Parmesan cheese. Cover and cook for 5 minutes or until the chicken is hot, stirring often. Season to taste. Sprinkle with the remaining basil and cheese before serving.
