Ingredients
2 each zucchini, thinly sliced
2 each green onions, sliced
2 cup skinned diced chicken,cooked
1/2 tsp salt
1/2 tsp thyme
2 tbsp chopped pimento
3 cup cooked rice
1/4 cup grated cheese
Directions
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.
Servings: 8 servings
Chicken Risotto Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Rice
The History of Recipes
Recipes as an idea can be found back into distant history, at least as far as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just simple hieroglyphic recipes for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius compiled some documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into starters, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the Roman cooks made use of many different aromatic flavours, including some familiar names for example thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from Arab cooking, including basil and rosemary. These new spices and herbs prompted an explosion in publications on food, many of which are kept safe in private cookery archives. By the time we get to the 20th century, cook books are in high demand, mostly due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Chicken Risotto recipe.
