Chicken, Portobello, and Sun-Dried Tomato Risotto
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6.5-oz) pkg Broccolini and Parmesan risotto
- 1 (3-oz) pkg julienne cut sun dried tomatoes
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 Tbsp olive oil
- 1 (8-oz) bunch Broccolini, coarsely chopped
- 3 cups shredded rotisserie chicken
- 2 Tbsp chopped fresh basil
Instructions
- Cook risotto according to package directions, adding sun dried tomatoes with rice mixture.
- Cook mushrooms in hot oil in a large skillet over medium-high heat 4 minutes. Add Broccolini, and cook 4 minutes or until mushrooms and Broccolini are tender.
- Add mushroom mixture and chicken to cooked risotto, stirring to combine. Sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
425
|
425
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 31 | 31 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1129 | 1129 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
Quick & Healthy Meal Plan
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