Chicken Risotto - cooking recipe

Ingredients

3/4 lb. skinless, boneless chicken breasts
garlic salt
2 Tbsp. margarine
1 3/4 c. water
1 (4.7 oz.) pkg. Uncle Ben's Country Inn vegetable pilaf
1 c. thin strips green pepper, zucchini or yellow squash
3 Tbsp. grated Parmesan cheese

Preparation

Cut chicken into bite size pieces; sprinkle with garlic salt. Melt margarine in 10-inch skillet over medium heat.
Add chicken and cook, stirring, until lightly browned.
Remove from skillet. Set aside.
Add water and contents of rice and seasoning packets to skillet.
Stir.
Bring to boil.
Reduce heat.
Cover and simmer until most of water is absorbed, about 20 minutes.
Return chicken to skillet.
Stir in pepper.
Remove from heat.
Cover; let stand until all water is absorbed, about 5 minutes.
Stir in cheese before serving.