risotto

Sour Cream Chicken Risotto
~Bettyinthekitchen Busy Cooks

True risotto is made from Arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier.

1 large chicken breast (9 oz), cut into small chunks
2 10 oz pkg garlic rice and vermicelli mix
1/2 cup water
1 cups frozen baby peas
1 cup sour cream
1/2 cup grated Parmesan cheese

Sauté the chicken in a large skillet wit a little olive oil, set aside. In the same skillet prepare the rice mix according to package instructions, adding an additional 1/2 cup water. Five minutes before the rice is done, stir in the chicken and peas. Cook until rice and pasta are tender, stirring frequently. Remove from heat and stir in sour cream and cheese. Cover and let stand 5 minutes before serving. 4 servings Sandy’s Note: You can skip the step of cooking your own chicken and simply add a 9 oz pkg frozen diced fully cooked chicken. I couldn’t find 10 oz package of rice, so I sub’d two 4 oz boxes.