Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 1/2 lbs. boneless skinless chicken breast	Cut into ½ inch pieces.
1/2 teaspoon salt
1/4 teaspoon ground black pepper
¼ cup olive oil, divided
8 cups low sodium chicken broth
1-pound white mushrooms	Washed trimmed and thinly sliced
1 teaspoon basil
½ teaspoon oregano
½ teaspoon garlic powder
¼ cup minced onion	Washed, peeled and minced
2 cup Arborio rice
½ cup Parmesan cheese	Washed, trimmed and diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet heat 2 tablespoons olive over medium high heat. Season chicken with salt and pepper.  Sauté chicken until no longer pink. Remove from heat. Keep warm	Instant read thermometer should read 165 degrees.
2	In a medium pan, heat 2 tablespoons oil over medium high heat. Stir in the mushrooms, basil, oregano, garlic powder and cook until soft. Remove mushrooms and set aside. Stir in onion and cook 1 minute.
3	Add rice and remain olive oil. Stir to coat the rice.  Add broth, ½ cup at a time, stirring continuously. Cook until broth is absorbed. Continue adding broth ½ cup at a time stirring continuously until the liquid is absorbed and the rice is al dente, about 15- 20 minutes.
4	Remove from heat and stir in mushrooms, chicken and Parmesan cheese. Serve hot.