Fri-Chik and Tomato Risotto

Ingredients:
3 cups hot water
3 tsp. McKay's chicken seasoning
1 can Fri-Chik, cut into 1-inch cubes
6 oz. can mushrooms
1 medium onion, chopped
1 garlic clove, minced
2 Tbls butter
1 cup uncooked arborio rice
1 cup Ragu six cheese spaghetti sauce
1/4 cup grated Parmesan cheese

Directions:
Add McKay's chicken seasoning to water; set aside. In a large skillet, saute the mushrooms, onion and garlic in butter until crisp-tender. 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 Fri-Chik; cook and stir until thickened. Serve immediately. Yield: 4 servings.