Chicken and Sun-Dried Tomato Risotto
Ingredients
- 2 (6.5-oz) pkg Broccolini and Parmesan risotto
- 1 (3-oz) pkg julienne cut sun-dried tomatoes
- 2 Tbsp olive oil
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 (8-oz) bunch Broccolini, coarsely chopped
- 1 deli rotisserie chicken, shredded
- 2 Tbsp chopped fresh basil
Instructions
- Cook risotto according to package directions, adding sun-dried tomatoes with rice mixture.
- Heat oil in a large skillet over medium-high heat; add mushrooms. Sauté 4 minutes; add Broccolini, and cook 4 minutes or until mushrooms and Broccolini are tender.
- Add mushroom mixture and shredded chicken to cooked risotto. Sprinkle with basil.
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