Chicken Carbonara Risotto

Sautéed chicken, simmered in creamy chicken soup with green peas and rice ... stir in the Parmesan and dinner's ready!

Makes 4 Servings

4 Member Ratings


1 Tbsp vegetable oil
1 lb boneless skinless chicken breast, cut into strips
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup frozen peas
1 1/2 cups milk
2 cups Minute® White Rice, uncooked
1/4 cup real bacon bits
1/4 cup grated Parmesan cheese


  • HEAT oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
  • ADD soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
  • STIR in bacon bits and Parmesan cheese.
  • * Or substitute grated Romano cheese.

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