Chicken mushroom risotto

Over the past week or so, I haven’t been able to make it to The Reading Terminal Market (seriously, I’m going through withdrawal) and for the most part, I’ve been getting what we need from Target. I know not the best, but the closet place to where I live. So, I decided to stop by Trader Joe’s on one of my days off.

They have this wonderful mushroom risotto mix, that is quite easy to make and only takes about 30 minutes. While Trader Joe’s has wonderfully healthy food, I find that anything premade lacks in flavor, so of course I tweak it to my tastes.

Chicken mushroom risotto

What you’ll need

– chicken breast
– minced garlic
– Adobo and pepper
– Newman’s Own roasted garlic salad dressing
– red and orange bell peppers, chopped
– black olives
– Trader Joe’s musroom risotto mix
– 2 cups heated chicken broth
– white wine

roasted garlic chicken

Season chicken with Adobo and pepper. Heat 1 tbsp of minced garlic in skillet. Add chicken and saute until almost cooked through, then add 1 – 2 tbsp of the salad dressing. Saute for a few more minutes, then remove from pan and set aside on a plate.

Add a little bit of olive oil to the remaining chicken sauce and heat. Add rice from packet and saute for 1-2 minutes (until rice starts to brown slightly). Stir in about 1/4 cup of wine and let it start to boil. Add 1 1/2 cups of chicken broth. Bring to boil, reduce heat, cover and simmer until broth/ wine is absorbed (about 15 minutes) and rice is softened. Stir consistently.

Fat Bastard – Chardonnay

Add more wine if needed. Stir in peppers, chicken, and black olives; let heat through for a few minutes. Plate and serve. Enjoy!

Beautiful risotto

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