Chicken Carbonara Risotto

Chicken Carbonara Risotto
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into strips
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup frozen peas
  • 1 1/2 cups milk
  • 2 cups Minute® White Rice, uncooked
  • 1/4 cup real bacon bits
  • 1/4 cup grated Parmesan cheese*


  1. Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
  2. Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
  3. Stir in bacon bits and Parmesan cheese.

03/27/2018
Chicken Carbonara Risotto, recipe PT15M PT1H 5 455 calories

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