Chicken & Asparagus Risotto Skillet

Here's a short-cut version of a Italian specialty dish that typically takes hours to prepare! It's found in Pampered Chef's "Main Dishes" cookbook and is always a hit! This was our dinner tonight. :-) Give it a try! -Claire

6 boneless, skinless chicken breast halves, trimmed (about 4 ounces each)
1/2 teaspoon salt, divided
1/8 teaspoon ground black pepper
1 teaspoon olive oil
1/3 cup onion, chopped
2 garlic cloves, pressed
2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
1 lemon
2 cups milk
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 pound fresh asparagus spears, cut into 1 1/2 inch pieces (about 2 cups)
2 cups instant long-grain white rice

1. Season chicken breasts with 1/4 teaspoon of the salt and black pepper. Heat oil in large frying pan over medium-high heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink.

2. Meanwhile, chop onion, press garlic, grate cheese, zest lemon to measure 1 tablespoon zest.

3. Remove chicken from pan; keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest and remaining 1/4 teaspoon salt to pan. Bring to a boil; reduce heat and simmer 3 minutes.

4. Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes.

Yield: 6 servings

Light: Nutrients per serving: Calories 470, Fat 13 g, Sodium 820 mg, Dietary Fiber 2 g