Chicken And Vegetable Risotto

• 2 3/4 cups water
• 10 ounces winter squash frozen cooked
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast halves
• 1 green bell pepper, sliced
• 10 ounces mushrooms sliced
• 1 clove garlic finely chopped
• 1 cup brown rice uncooked
• 1/3 cup dry white wine or water
• 1 package Knorr(R) Vegetable recipe mix
• 1/2 teaspoon crushed sage leaves

1. Bring water and squash to a boil in a medium saucepan.
2. Meanwhile, heat olive oil in a large saucepot over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
3. In same saucepot, cook red pepper and mushrooms over medium heat about 4 minutes, until golden, stirring occasionally. Add garlic and rice and cook 1 minute, stirring frequently. Add wine and cook 2 minutes, until nearly evaporated. Add squash mixture, Knorr(R) Vegetable recipe mix and sage. Bring to a boil. Reduce heat to medium and cook covered about 40 minutes or until rice is tender, stirring occasionally. Stir in chicken and cook about 1 minute until chicken is thoroughly cooked.

water, winter, olive oil, chicken, green bell pepper, mushrooms, garlic, brown rice, white wine, vegetable recipe mix, sage

Taken from www.yummly.com/recipe/Chicken-and-Vegetable-Risotto-550721 (may not work)