This entry was posted on Tuesday, August 12th, 2008 at 2:29 pm and is filed under Chicken Recipes, Pasta and Noodle Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: 3 Tbsp. Bertolli Extra Virgin Olive Oil 10 ounces sliced portobello mushrooms 1 medium red onion, chopped 1/2 cup dry white wine or chicken broth 1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce 4 cups cooked rice 1 1/2 cups freshly grated Parmesan cheese 1/2 cup butter 1 (3-lb) rotisserie chicken, meat removed in large chunks 1/4 cup coarsely chopped fresh parsley |
After our Bertolli coupon post, I thought it would be cool to post a few Bertolli recipes you can use.
Creamy Parmesan Risotto Recipe
Makes 7 cups, looks like it could serve a few people.
Directions
In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally. About 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half.
Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper.
