Chicken Carbonara Risotto


Sautéed chicken, simmered in creamy chicken soup with green peas and rice ... stir in the Parmesan and dinner's ready!

4 servings


  • 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 ½ cups milk

  • 2 cups Minute® White Rice, uncooked

  • ¼ cup real bacon bits

  • ¼ cup grated Parmesan cheese*


  1. Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.

  2. Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.

  3. Stir in bacon bits and Parmesan cheese.


* Or substitute grated Romano cheese.

Nutrition Facts (per serving)

535 Calories
15g Fat
60g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 535
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 81mg 27%
Sodium 929mg 40%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 39g
Vitamin C 7mg 36%
Calcium 191mg 15%
Iron 2mg 12%
Potassium 379mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.