Monday, December 17, 2007

Risotto-Style Chicken With Asparagus

This is another freezer meal from Let's Dish.

Prep To Freeze: 10 minutes
Prep/Total Time To Cook: 20 minutes
Yield: 6 servings

3 cups cooked chicken breast, cubed
1 cup instant rice
3 Tbsp chicken base
2 teaspoons minced garlic, or 2 cloves, finely chopped
1/4 to 1/2 tsp black pepper
2 Tbsp olive oil
1 cup fresh asparagus, chopped into 1/2 inch pieces
1 cup chopped red bell pepper
3/4 cup shredded Parmesan cheese
1 cup bacon, cooked and crumbled
4 ounces cream cheese (Let's Dish provided small packets like you might see at a bagel shop)

Place the chicken, rice, chicken base, garlic, pepper and olive oil into a gallon size freezer bag. Seal the bag, making sure to squeeze the air out. Mix the contents.

In another small bag (sandwich size), combine the asparagus, red bell pepper and cheese. Seal and mix.

Place the bacon in another sandwich bag and seal. If you are not using a premeasured packet of cream cheese, wrap the correct quantity in foil.

Place the chicken bag, the vegetable bag, the bacon bag, and the cream cheese into another gallon size freezer bag. Label and seal. Freeze flat for storage. Use within two months.

To Cook: Set the cream cheese out to soften while you cook the rice mixture. Place the frozen rice mixture into a skillet or wok. Add two cups water to the empty bag, shake it to remove any residue, then pour the water into the skillet. Reduce heat, cover and cook for 20 minutes or until rice is cooked. Stir cream cheese and contents of the vegetable bag into the rice mixture. Cook for 5 minutes or until cream cheese is melted and asparagus is tender. Sprinkle with bacon before serving.

Tips and Tricks
This recipe is easily divided into two meals, just cut the ingredients in half and make two sets of everything. If asparagus is not in season, substitute broccoli or green beans. The directions advise leaving the rice mixture frozen, but it was so solid, I let it sit out to thaw a little before cooking. Chicken base can be found with the chicken bouillon at the grocery store, but if you don't wish to use this, try a combination of chicken bouillon, cornstarch and parsley. To make this dish vegetarian, use vegetable base, and replace the chicken with sliced mushrooms and water chestnuts.
Make It Healthier
Use brown rice. Use fat-free or reduced-fat cream cheese.
How Kids Can Help
Kids can measure the water and sprinkle the bacon on top.

Nutrition Facts
one serving equals
Calories 358
Fat Cal. 127
Total Fat 14g
Sat. Fat 4.9g
Trans Fat 0g
Cholest. 72mg
Sodium 404mg
Total Carb 29.3g
Dietary Fiber 1.5g
Protein 28.4g

2 comments:

Jen said...

Thanks for posting these K! They sound yummy, and this one looks really healthy too.

Wade Avery said...

Pretty sure that it should only be 3 tsp chicken base. 3 Tbsp is waaay too much.