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| Artichoke & Chicken Risotto ( Low Cholesterol)
1 tablespoon of olive oil
1/2 cup of thinly sliced onions
1 cup of chopped artichoke hearts (canned or frozen & thawed)
one 14 1/2 ounce can of stewed tomatoes
1 cup of long grain converted rice
3/4 pound of boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 cup of Vita Fiber, pulverized
pepper
1/4 cup of Formagg grated Parmesan cheese substitute, optional
In a medium saucepan, heat olive oil. Add sliced onions and stir fry for 2 to 3 minutes. Add artichoke hearts and stewed tomatoes, rice, and 2 cups of water. Simmer, covered for 10 minutes. Add chicken and simmer for 5 minutes more, then stir in Vita Fiber and simmer 2 minutes. Season to taste with pepper and serve lightly sprinkled with cheese if you wish. Makes 4 to 6
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Chicken Cookbooks
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