Chicken and Barley Risotto with Asparagus

Chicken and Barley Risotto with Aspargus

Barley makes a great ‘risotto’ and along with chicken and asparagus you’ll have quite a meal.

Categories:

Tags: ,

Yield2 servings
  • Ingredients
  • Nutrition
  • 1 1/2 cup Chopped frozen onions
  • 2 cloves Garlic - minced
  • 1 tbsp Dry basil
  • 1/2 tsp Sea salt - or kosher
  • 4 Sun-dried tomatoes, oil packed, drained - chopped
  • 2 3/4 cup Kitchen Basics unsalted chicken stock
  • 1/4 cup White wine
  • 1 tsp Saffron - optional
  • 5 oz Cooked chicken breast - cut into bite sized pieces (or 1C Perdue Shortcuts)
  • 1/2 cup Cooked barley
  • 1 (14.5 oz) can Canned asparagus - cut into small pieces
  • 2 tbsp Grated Parmesan cheese
  • 2 1/2 tsp Dr. Sears' Zone Extra Virgin Olive Oil - drizzle
Calories 370
Total Fat 11g
Carbohydrates 33g
Fiber 6g
Protein 30g

Instructions

  1. Spray olive-oil cooking spray in a non-stick skillet.
  2. Add onions, garlic, basil and salt and cook on medium-low heat for 5 minutes or until onion is softened.
  3. Add sun-dried tomatoes, chicken stock, white wine and saffron and bring to a boil for about 3 minutes.
  4. Raise the heat to medium, add chicken and cooked barley and cook 3-4 minutes.
  5. Add asparagus and cook for another two minutes or until heated through.
  6. Add Parmesan cheese and season with pepper and salt, if needed.
  7. Drizzle with olive oil.