Chicken & Asparagus Risotto

Hey hey Im back! My little Aubrey was born on October 12th happy and healthy. Between that and moving for the 2nd time in a month I havent been able to get on an actual computer (just my iphone) Now Im back and will be able to actually post some recipes on a regular basis. Im actually able to cook again too. Yay!

This recipe is both good for you and quick! It takes less than 30 minutes prep and cook time.

6 boneless chicken breasts
1/2 t salt
1/8 t pepper
1t olive oil
1/3 cup chopped onions
2 cloves garlic pressed
1/2 cup shredded parmeasan cheese (not grated... shredded)
1T lemon zest
2 cups milk
1 can (10 3/4) cream chicken soup
1/2lb fresh asparagus
2 cups instant long grain white rice

1. Season chicken with s&p and cook in the olive oil on med high until chicken is no longer pink (5-7 minutes) Remove from pan
2 Add milk, soup, asparagus, onion, garlic, cheese. and lemon zest to the pan. Bring to a boil. Once boiling reduce heat and simmer 3 minutes
3. Stir in rice and then top with chicken. Cover pan and remove from heat. Let stand 5 minutes covered.

**I chop my chicken up instead of cooking it whole... you can do it either way. This makes 6 servings.