Quick Chicken Risotto - cooking recipe

Ingredients

8 ounces boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 (14 1/2 ounce) can chicken broth
1 cup white rice, uncooked
1/2 lb asparagus, cut into 1-1/2-inch pieces
4 ounces Canadian bacon, cut up
1/4 teaspoon dried basil leaves or 1 teaspoon fresh basil
1/4 cup parmesan cheese, grated
salt and pepper, to taste

Preparation

Spray 12\" nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
Stir in broth; heat to boiling.
Stir in rice; reduce heat.
Cover and simmer without stirring 10 minutes.
Stir in asparagus,Canadian Bacon and basil.
Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
Remove from the heat.
Stir in cheese. Season with salt and pepper to taste. Serve.