Chicken breast pesto with mushroom risotto

Name: chicken breast pesto with mushroom risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 275 g risotto ai funghi business suit; 250 g Chestnut mushroom; 3 el liquid margarine; 4 pesto chicken fillet; 450 g Italian stir fry mix

Easy risotto with mushrooms, Italian vegetables and chicken breast with pesto.

Ingredients

Directions

Prepare the risotto according to the instructions on the package.
Clean the mushrooms with kitchen paper and cut into slices.
Heat the margarine in a frying pan and fry the mushrooms for 5 minutes. Spoon the mushrooms with the risotto.
Heat in a different frying pan with non-stick coating the margarine and fry the chicken breasts in 20 min. Brown and done.
Heat the margarine in the frying pan (with the mushrooms) and let the stir fry mix thaw on medium heat. Stir-fry then on high heat 5 min.
Serve the chicken fillets with the risotto and vegetables.