Title: Chicken Risotto
Categories: Poultry
Yield: 8 Servings

2		Zucchini, thinly sliced
2	c	Skinned diced chicken,cooked
1/2	ts	Thyme
3	c	Cooked rice
2		Green onions, sliced
1/2	ts	Salt
2	tb	Chopped pimento
1/4	c	Grated cheese

Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g.

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