Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CHICKEN-------------------------------
3/4 lb Chicken breasts no skin, -- cut in bite-size pcs
-- boned, trim fat

--------------------------RISOTTO-------------------------------
3/4 c Arborio rice; uncooked -- or reg, defatted
2 ts Olive oil 1/4 ts White pepper
2 2/3 c Chicken broth, low-sodium

---------------------SAUCE AND GARNISH--------------------------
1 md Onion; chopped 3 tb Chicken broth, low-sodium
1/2 Green bell pepper -- or reg, defatted
-- seeded and diced 3/4 c 1% milk
1 Garlic clove; minced 2 ts Italian seasoning
2 ts Olive oil 2 tb Parmesan cheese

Recipe by: Polenta With Chicken, Mushroom, And Tomato Sauce

CHICKEN: In large, non-stick, spray-coated skillet, cook chicken over
medium heat until cooked through. Remove and set aside in medium bowl.
Reserve skillet.

RISOTTO: In 2 1/2-qt microwave-safe casserole, combine rice and oil.
Microwave, uncovered 60 secs on high. Stir well. Add broth and
pepper. Stir to mix well. Cover with casserole lid and microwave 6 to
7 mins, turning casserole 1/4 turn during microwaving. Uncover, stir
and microwave an additional 11 to 12 mins or until rice is tender and
most liquid is absorbed. Let stand 2 to 3 mins. (NOTE: tested in 900
watt microwave; adjust times for your microwave).

SAUCE AND GARNISH: Meanwhile, in skillet in which chicken was cooked,
combine onion, green pepper, garlic, oil, and broth. Cook over medium
heat, stirring frequently, until onion is tender, 5 to 6 mins. Stir
in milk, Italian seasoning, and reserved chicken. Cook, uncovered,
over medium heat 3 to 4 mins. Stir chicken mixture into risotto.
Sprinkle with Parmesan cheese.

NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 239 Fat
(gm) 6.4 Sat. fat (gm) 1.6 Cholesterol (mg) 31 Sodium (mg) 110
Protein (gm) 15 Carbohydrate (gm) 29 % Calories from fat 25

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