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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Make this quick and easy risotto dish featuring chicken, cheese, and grape or cherry tomatoes for a simple weeknight meal. Ingredients:
2 tablespoons butter |
2 1/2 cups chicken broth |
1 cup uncooked arborio rice (short-grain) |
1/2 small onion, diced |
1/2 teaspoon salt |
2 cups chopped deli-roasted chicken |
1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes |
1 cup cherry or grape tomatoes, halved |
1/4 cup shredded fresh basil |
Directions:
1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.
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