Chicken Tomato Risotto!

All I can say about this recipe is....AMAZING!!! It was soooooo good! This was the first time I had attempted to make risotto and was a little bit intimidated, but other than taking your full attention to keep stirring it, it was actually easy to make. I give this recipe a thumbs up!! :)

3 cups chicken broth (I heated 4 cups to make sure I had enough)
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
1 garlic clove, minced (I just used garlic powder)
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce (I used Prego)
1/4 cup grated Parmesan cheese
Directions
In a small saucepan, heat broth and keep warm. In a large skillet,
saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onion in butter until
crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and
stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and
stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow
the liquid to absorb between additions. Cook until risotto is creamy
and rice is almost tender. (Cooking time is about 20 minutes.)
Stir in the spaghetti sauce, cheese and reserved chicken; cook and
stir until thickened. Yield: 4 servings.
Nutrition Facts: 1-1/4 cups equals 462 calories, 14 g fat (6 g saturated fat), 86 mg cholesterol, 1,186 mg sodium, 51 g carbohydrate, 3 g fiber, 31 g protein.