Chicken Risotto

2 ea Zucchini, thinly sliced

2 ea Green onions, sliced

2 c Skinned diced chicken,cooked

1/2 t Salt

1/2 t Thyme

2 T Chopped pimento

3 c Cooked rice

1/4 c Grated cheese

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.