2 teaspoons polyunsaturated oil
250g skinless chicken breast fillet, sliced
2 cups sliced Swiss Brown mushrooms
2 cups (500mL) water
1 packet Continental Risotto Cheese & Bacon
1 bunch fresh asparagus, cut into 4cm lengths
1. Heat oil in pan and cook chicken until browned. Add mushrooms and cook for 2 minutes or until tender.
2. Add water and Risotto pack contents, stir and bring to the boil. Reduce heat and simmer, uncovered, for about 12-15 minutes, stirring occasionally. Add asparagus and continue to simmer for 3-5 minutes or until asparagus is tender.
3. Serve with a rocket and Parmesan salad.
Per 100g Per Serve
Energy (kJ) 354 2100
Protein (g) 6.2 36.9
Total Fat (g) 2.4 14.3
Sat. Fat (g) 0.7 3.9
Carbohydrate (g) 9.1 53.9
Total Sugars (g) 0.8 4.8
Dietary Fibre (g) 0.6 3.3
Sodium (mg) 138 820