Chicken and Rice Primavera
This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.
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INGREDIENTS
Nutrition- 1tablespoon butter
- 1
- 1⁄2
- 1⁄4
- 1⁄2teaspoon dried basil leaves
- 1 1⁄2
- 1
- 1
- 1
- 1(14 1/2 ounce) can chicken broth
- 1 1⁄2
- 1⁄4cup freshly grated parmesan cheese
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DIRECTIONS
- Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
- Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
- Stir in broth; bring to a boil.
- Stir in rice.
- Return to boil.
- Reduce heat to low; cover and simmer 5 minutes.
- Remove from heat.
- Let stand 5 minutes; stir in cheese.
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