age is really just a number

It’s What’s For Dinner!

Ingredients:

• 1-pound baked boneless skinless chicken breasts (4 breasts) [or for busy Moms, 1 pound leftover rotisserie chicken]
• 1 cup Arborio Rice
• 3 Tbsp olive oil
• 3 cups chicken broth
• 1 Tbsp Parmesan Mediterranean Veggie Roaster Seasoning Blend (or your favorite pasta seasoning)
• (optional) 10 ounces (1 bag) frozen cubed butternut squash

Directions:

1. Mix olive oil and rice in a saucepan and sauté over medium heat until rice is starting to brown (about 2 minutes).
2. Add seasoning mix and stir.
3. Add chicken broth one cup at a time, continuing to cook on medium and stirring often until most broth is absorbed.
4. Cut cooked chicken into small bite-sized pieces or shred.
5. Add chicken pieces to rice mixture and simmer until all remaining broth is absorbed.
6. (Optional) Add cooked butternut squash to the mixture then let sit 5 minutes before serving.

Makes about 4 cups of cooked risotto.