No more standing over the stove stirring risotto for 20 minutes. This packaged risotto is so good it could even fool Nonna into thinking you made it from scratch. Paired with golden chicken Romano and bright green broccolini, this simple one pan dinner will be sure to please even the pickiest eaters at your table.
Chicken Romano with Mushroom Risotto and Broccolini with Fried Garlic
Start to finish: 20 minutes
Hands on time: 15 minutes
2 tablespoons olive oil
4 breasts raw chicken Romano (from the butcher’s case)
Salt and freshly ground black pepper
2 packages frozen Heinen’s Mushroom Risotto
12 oz broccolini with fried garlic (from to go case)
Heat a large skillet over medium-high heat and add the olive oil. Salt and pepper the chicken breasts and brown them in the olive oil for 3 minutes, then turn them over and brown the other side for another 3 minutes (They may be larger or smaller so this is a general guidline. When done they will feel firm when carefully pressed with your finger.) Transfer the chicken to a plate and keep it warm.
Add the two bags of frozen risotto to the pan and cook following the directions on the package. When almost heated through, lay the broccolini on top of the risotto and cover the pan with a lid. Reduce the heat to low and cook for another 3 minutes or until the broccolini is hot.
Arrange the chicken on four heated plates and serve with the vegetables and risotto.
In the glass: I love a light red wine with this zesty chicken and the Steelhead 2010 Sonoma County Pinot Noir is a perfect match.
Download Recipe PDF | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.