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CHICKEN RISOTTO 
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into bite size pieces
1/2 tsp. salt
2 sm. zucchini, thinly sliced
1 clove garlic, minced
1/2 tsp. thyme
3 1/2 c. chilled, cooked rice
2 green onions, sliced
1 (2 oz.) jar sliced pimento, drained
1/4 c. grated Parmesan cheese

Heat oil in skillet. Add chicken. Cook and stir until firm and white. Sprinkle with salt. Add zucchini, garlic and thyme. Cook 1 to 2 minutes. Add rice, onion and pimento. Cook and stir until heated through. Remove from heat. Stir in cheese.
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