Pampered Chef's Chicken and Asparagus Risotto (Natalie Montague)

6 boneless chicken breast halves

1/8 tsp ground black pepper

1/3 c onion, chopped

1/2 c Parmesan cheese, grated

2 c milk

2 c asparagus spears, cut into pieces

1/2 tsp salt, divided

1 tsp olive oil

2 garlic cloves, pressed

1 lemon

1 can cream of chicken soup

2 c instant ling grain rice

1. Season chicken with 1/4 tsp salt and black pepper. Heat oil in skillet and add chicken breast, cook 5-7 minutes on each side or until chicken is no longer pink.

2. Chop onion, press garlic, grate cheese, and zest lemon to measure 1 tbsp zest.

3. Remove chicken from pan; keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest and remaining 1/4 tsp salt to pan. Bring to boil, reduce heat, and simmer 3 minutes.

4. Stir in rice, top with chicken. Cover pan; remove from heat. Let stand 5 minutes.

Yields 6 servings.