CHICKEN AND STARS RISOTTO

SERVES 4

TOTAL TIME: 25 minutes

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The tiny star-shaped pasta used in this recipe is known as pastina. If you can’t find pastina, you can substitute orzo or acini de pepe. Garnish with minced fresh parsley if desired.

3

tablespoons unsalted butter

1

garlic clove, minced

1

cup star-shaped pastina pasta

4

cups low-sodium chicken broth

2

cups shredded rotisserie chicken

1½

cups frozen peas and carrots, thawed

1

ounce Parmesan cheese, grated (½ cup)

Salt and pepper

1. Melt 2 tablespoons butter in large saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in pasta and cook until lightly toasted, about 2 minutes.

2. Stir in 3 cups broth and simmer, stirring often, until most of liquid is absorbed, about 7 minutes. Stir in remaining 1 cup broth, chicken, and peas and carrots, and simmer until vegetables are heated through and pasta is creamy, about 3 minutes.

3. Off heat, stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper to taste and serve.