Chicken Carbonara Risotto

Name: Chicken Carbonara Risotto
Yield: 4 servings
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 ½ cups milk; 2 cups Minute® White Rice, uncooked; ¼ cup real bacon bits; ¼ cup grated Parmesan cheese*

Rating: 4 stars

18 Ratings
13 Reviews
6 Photos

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

By Minute Rice

Gallery

Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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*

Directions

Step 1

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

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Step 2

Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
Step 3

Stir in bacon bits and Parmesan cheese.

Tips

* Or substitute grated Romano cheese.

Nutrition Facts

Per Serving:

535 calories; protein 38.8g 78% DV; carbohydrates 60.1g 19% DV; fat 15g 23% DV; cholesterol 81.3mg 27% DV; sodium 928.6mg 37% DV. Full Nutrition

Reviews (13)

Most helpful positive review

Paul Bateman

04/27/2017

I really liked this recipe. Easy and tasty. Like another reviewer I don't use minute rice (what can I say? I'm a purist) so I adjusted the instructions slightly: 1. Bring 2 cups salted water to a boil. 2. Add 1 cup uncooked long grain white rice. Lower heat to low and cover. Simmer 20 minutes. 3. While rice is simmering heat oil (I use olive) over medium-high heat and add chicken strips (or chunks). Cook and stir until cooked through about 4-5 minutes. 4. Add condensed soup peas and milk to chicken. Bring to a boil stirring frequently. Turn heat to medium low and simmer for 5 minutes. 5. When rice is done stir it into soup mixture then stir in Parmesan and bacon bits. 6. Stir well then let stand for 3-5 minutes. I doubled this then discovered I didn't have to. The single recipe would have been more than enough for our family of 4 to have very generous portions. Leftovers are great the next day! Read More

Helpful

(3)

Most helpful critical review

Scott Shcolnik

06/04/2014

Rice didn't cook through so dish was crunchy. Need to cut down on rice or increase liquids and cook time. Read More

Helpful

(2)

18 Ratings

5 star values: 5
4 star values: 10
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Paul Bateman

04/27/2017

Helpful

(3)

Thisni Caza

03/14/2017

Specific techniques are required for risotto and for a pasta carbonara...neither of which I've made but neither of which are represented here. I am not trying to be a food snob. My only gripe is with the title. Read More

Helpful

(3)

bkimmi

06/28/2014

Boiled the rice along with some vegetables first before adding it to chicken bacon and soup but besides that very good meal. Wish I had made more! Read More

Helpful

(3)

Scott Shcolnik

06/04/2014

Rice didn't cook through so dish was crunchy. Need to cut down on rice or increase liquids and cook time. Read More

Helpful

(2)

Siver2Hart

09/02/2019

Sooo... I actually made two different versions of this recipe. In the first batch I made it according to the recipe, with the exception of using a brown rice, wild rice, and quinoa blend. On the second batch I used the same rice blend as my first batch and I added fresh mushrooms. The only adjustment I had to make in both of my versions was to add a little extra milk for the rice to soften and cook the right way. Both were great!!! Read More

Joy Cowling Andrews

03/07/2017

This was a pretty good super simple one dish meal. I don't use Minute rice in cooking so I just pre-cooked the rice and added it at the very end so it wouldn't get too starchy. The liquid ratio was just right with this method but I did use more than 1 cup of uncooked rice. I added some lemon juice at the end to give it more of a Greek flavor but that was just a whim. The flavor of the original (before I added the juice) was very good. I also cooked some onion celery and carrots in just to give it some extra vegetables. I don't think this really changed the flavor at all. Overall this is a very good recipe definitely a quick and hearty meal. Read More

Alysha Rae

08/25/2015

Very tasty recipe. Followed the recipe the first time was a bit dry so i added an extra half cup of milk. Turned out perfect:) Works with your left over chicken and canned veggies also. Read More

Juanita Miller

06/29/2015

Yum! Read More

Ariana Brooks

07/29/2019

I will not be making this again because the meal tasted very bland. There was absolutely no flavor the cream of chicken soup gave the risotto NO flavor. I would recommend making the sauce of the risotto from scratch. Read More

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Nutritional Information

Chicken Carbonara Risotto

Servings Per Recipe: 4
Calories: 534.9

% Daily Value *

protein: 78 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 23 %

saturated fat: 25 %

cholesterol: 27 %

vitamin a iu: 23 %

niacin equivalents: 103 %

vitamin b6: 21 %

vitamin c: 12 %

folate: 7 %

calcium: 19 %

iron: 12 %

magnesium: 15 %

potassium: 11 %

sodium: 37 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Chicken Carbonara Risotto

1 of 13

All Reviews

Paul Bateman

04/27/2017

Helpful

(3)

Thisni Caza

03/14/2017

Helpful

(3)

bkimmi

06/28/2014

Boiled the rice along with some vegetables first before adding it to chicken bacon and soup but besides that very good meal. Wish I had made more!

Helpful

(3)

Scott Shcolnik

06/04/2014

Rice didn't cook through so dish was crunchy. Need to cut down on rice or increase liquids and cook time.

Helpful

(2)

Siver2Hart

09/02/2019

Joy Cowling Andrews

03/07/2017

Alysha Rae

08/25/2015

Very tasty recipe. Followed the recipe the first time was a bit dry so i added an extra half cup of milk. Turned out perfect:) Works with your left over chicken and canned veggies also.

Juanita Miller