Chicken Carbonara Risotto

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 Tbsp. oil
• 1-1/2 cups water
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1 cup frozen peas
• 2 cups instant white rice, uncooked
• 1/4 cup OSCAR MAYER Real Bacon Bits
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook and stir chicken in hot oil in large skillet on medium heat 4 min.
2. or until done.
3. Add water, soup and peas; bring to boil.
4. Stir in rice; cover.
5. Simmer on medium-low heat 5 min.
6. Stir in bacon bits and cheese.

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

Taken from www.kraftrecipes.com/recipes/chicken-carbonara-risotto-65845.aspx (may not work)