|
|
Yield: 8 Servings
| 2 | | Zucchini, thinly sliced |
| 2 | | Green onions, sliced |
| 2 | cups | Skinned diced chicken,cooked |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Thyme |
| 2 | tablespoon | Chopped pimento |
| 3 | cups | Cooked rice |
| ¼ | cups | Grated cheese |
|
|
|
|
|
Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g.
Your CHICKEN RISOTTO is ready. Buon appetito!
Related recipes: Main dish, Poultry
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
|
|
|
