Italian-Style Chicken and Rice the Editors of Publications International, Ltd.
Italian-Style Chicken and Rice
Makes 4 servings
|1||tablespoon vegetable oil|
|4||boneless skinless chicken breasts (about 1 pound)|
|2||cups low-fat reduced-sodium chicken broth|
|1||box (about 6 ounces) chicken-flavored rice mix|
|1/2||cup chopped red bell pepper|
|1/2||cup frozen peas, thawed|
|1/4||cup Romano cheese|
- Heat oil in large skillet. Add chicken; cook over medium-high heat 10 to 15 minutes or until lightly browned on both sides.
- Add broth, rice mix, bell pepper and peas; mix well. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until chicken is no longer pink in center. Remove from heat. Sprinkle with cheese; let stand covered 5 minutes or until liquid is absorbed.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||19 %|
|Total Fat||8 g|
|Saturated Fat||2 g|
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