Chicken Carbonara Risotto

• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 1 can (10 fl oz/284 mL) condensed cream of chicken soup
• 1 cup frozen peas
• 1-1/2 cups water
• 2 cups instant white rice, uncooked
• 1/4 cup Oscar Mayer Real Bacon Bits
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1. Heat oil in large skillet on medium-high heat.
2. Add chicken; cook and stir 4 to 5 min.
3. or until done.
4. Add soup, peas and water; stir.
5. Bring to boil; stir in rice.
6. Cover; simmer on medium-low heat 5 min.
7. Remove from heat.
8. Stir in bacon and cheese.

oil, chicken breasts, condensed cream, frozen peas, water, instant white rice, oscar mayer, cheese

Taken from www.kraftrecipes.com/recipes/chicken-carbonara-risotto-175479.aspx (may not work)