Chicken Carbonara Risotto - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen peas
1 1/2 cups milk
2 cups Minute(R) White Rice, uncooked
1/4 cup real bacon bits
1/4 cup grated Parmesan cheese*

Preparation

Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
Stir in bacon bits and Parmesan cheese.