Chicken Risotto Soup And Chive Butter Rolls

Ingredients


1 tablespoon extra-virgin olive oil
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
8 ounces sliced baby portabella mushrooms (rinsed)
1/2 teaspoon pepper
5 fresh garlic cloves
3 ounces fresh spinach leaves (1 1/2 cups)
1/3 cup long grain white rice
1 (32-ounce) box chicken broth
3/4 cup half-and-half
1/3 cup white wine
10 ounces cooked chicken (or turkey)
1/4 cup water
2 tablespoons cornstarch


12 Bakery potato dinner rolls
15–20 fresh chives (rinsed)
1 1/2 tablespoons reduced-fat sour cream
2 tablespoons butter


2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
1 pound fresh asparagus spears (rinsed)
1 (17-ounce) tube prepared polenta (plain or flavored)
2 tablespoons herb garlic butter
1 cup half-and-half
aluminum foil
1/2 cup shredded Swiss cheese

Description

Chicken Risotto Soup And Chive Butter Rolls

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